I call this my Best Cranberry Sauce because orange and cinnamon mingle with honey-sweetened cranberries that keep their real texture and deliver bright, tangy pops you simply cannot get from a can.

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I grew up thinking cranberry sauce was just a blob from a can, until I made a batch with fresh cranberries and honey. It’s not just sweet, it’s a little wild and tangy, full of pops of fruit that make you wonder why you ever settled for canned.

If you like Natashas Kitchen Cranberry Sauce or have peeked at Cranberry Sauce Food Network, this takes those ideas and pushes them into something brighter. I promise youll notice the real texture, and once youve tasted it you probably wont go back.

Make it once and youll see, theres no going back.

Ingredients

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Tiny, tart berries packed with fiber, vitamin C and antioxidants, give bright tang.
Natural sweetener, adds mellow sweetness and depth, mostly sugars, some antioxidants.
Fresh juice brings citrusy sweetness, vitamin C and liquid to help soften cranberries.
Zest gives concentrated orange oils, floral lift and bright aroma without extra sugar.
Warm spice, a little goes far, adds cozy flavor and balances tartness.
Optional butter smooths and shimmers the sauce, gives silky mouthfeel and richness.
Tiny pinch enhances all flavors, makes sweet and sour taste more vivid.

Ingredient Quantities

12 ounces (340 g) fresh cranberries, about 3 cups

3/4 cup (180 ml) honey, more or less to taste

1/2 cup (120 ml) freshly squeezed orange juice (about 1 large orange)

Zest of 1 orange, finely grated (about 1 teaspoon)

1/4 cup (60 ml) water (optional)

1 cinnamon stick or 1/4 teaspoon ground cinnamon

Pinch of salt (about 1/8 teaspoon)

1 tablespoon unsalted butter (optional)

How to Make this

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1. Zest the orange first then squeeze out 1/2 cup juice, set both aside; in a medium saucepan combine 3/4 cup honey (start here, you can add more later), the orange juice, orange zest, 1/4 cup water if using, the cinnamon stick (or hold the 1/4 tsp ground cinnamon for later), and a pinch of salt, stir to mix.

2. Warm the mixture over medium heat until the honey dissolves and it just begins to simmer, this wakes up the flavors and stops the honey from sticking.

3. Add the 12 oz fresh cranberries, raise heat so the pan comes to a gentle boil, then reduce to a low simmer, stirring occasionally.

4. Cook about 8 to 12 minutes until most cranberries have burst and you hear pops, some should stay whole for texture; if they’re not popping after 10 minutes give them a little more time.

5. Mash a few berries with the back of a spoon or a potato masher to get that chunky, real-cranberry texture, but don’t puree it unless you want a smooth sauce.

6. Taste and adjust sweet/tart: add more honey if you want sweeter, or a splash more orange juice if too sweet; if it’s too thick add a tablespoon or two of water or juice, if too thin simmer a bit longer uncovered.

7. If you used ground cinnamon add it now and stir for 30 seconds, then remove and discard the cinnamon stick if you used one; stir in 1 tablespoon unsalted butter if you want a glossier, smoother finish (optional).

8. Let the sauce cool to room temp, it will thicken as it cools; transfer to a jar or bowl and chill at least 2 hours before serving so the flavors settle.

9. Store covered in the fridge up to 2 weeks or freeze for longer, reheat gently if you prefer it warm.

Equipment Needed

1. Microplane zester or fine grater (for the orange zest)
2. Citrus juicer or handheld reamer (or just a fork to squeeze the orange)
3. Medium saucepan, preferably heavy-bottomed
4. Wooden spoon or silicone spatula for stirring
5. Potato masher or a sturdy spoon to crush some berries for texture
6. Measuring cups and spoons (3/4 cup honey, 1/2 cup juice, 1/4 cup water, 1 tbsp butter, pinch of salt)
7. Small ladle or heatproof spatula for transferring the sauce
8. Glass jar or airtight container to chill and store the cranberry sauce (cool before sealing)

FAQ

Can I use frozen cranberries? Yes, frozen work fine, no need to thaw; they might take a minute or two longer to pop and soften while simmering.

What can I use instead of honey? Maple syrup is the easiest swap at about a 1 to 1 ratio, or use granulated sugar (start with 2/3 to 3/4 cup) and taste as you go.

How do I make the sauce smoother instead of chunky? Mash with a potato masher or pulse in a blender after cooking, or press through a fine sieve for very smooth results.

Can I make this ahead and how long will it keep? Yes make it a few days ahead. Refrigerate in an airtight container for 10 to 14 days, or freeze up to 3 months.

Do I have to add the butter and cinnamon? No, both are optional; cinnamon adds warmth, butter gives shine and mellows the tartness. Skip the butter for a vegan sauce.

How do I reheat it without ruining the texture? Gently warm on the stove over low heat or short bursts in the microwave, stirring and adding a splash of water or orange juice if it gets too thick.

Cranberry Sauce With Orange And Honey Recipe Substitutions and Variations

Fresh cranberries: frozen cranberries work the same, use the same weight (12 oz) and you don’t need to thaw them, they’ll burst as they cook. If you only have dried cranberries soak 1 cup in 1/4 cup hot orange juice or water for 10–15 min then use about 3/4 cup (they’re sweeter so cut back on honey).
Honey: use pure maple syrup or agave nectar 1:1 (so 3/4 cup), flavor will be a bit different — maple adds earthiness. For a less floral option dissolve 3/4 cup brown sugar in 3 tbsp hot water and use that instead.
Orange juice: swap with tangerine or clementine juice 1:1 for similar bright flavor. Or use 1/2 cup apple juice plus 1 tbsp lemon juice and keep the orange zest to mimic sweetness and acidity.
Unsalted butter (optional): substitute equal amount coconut oil for a hint of tropical flavor, or omit and stir in 1 tbsp heavy cream at the end for richness, or use 1 tbsp olive oil if you want a savory edge.

Pro Tips

– Taste when it cools a bit, dont judge sweetness while it is piping hot. Honey masks its sweetness when very warm, so wait until the sauce is just warm or room temp before adding more honey.

– For the best texture mash only some of the berries with the back of a spoon or a potato masher, leave plenty whole so you still get those little pops. If you want it glossy and smoother, stir in the cold butter right at the end so it emulsifies, but skip it if you want it lighter.

– Brighten the whole batch with a tiny splash of apple cider or balsamic vinegar or an extra pinch of salt if it tastes flat. A little acid makes the orange and cranberry sing, just dont overdo it.

– Make ahead tips: the sauce actually tastes better after a day, it firms up in the fridge so plan on chilling it before serving. Freeze leftovers in small portions or ice cube trays for easy single serve reheats, and when you warm it up again add a tablespoon or two of orange juice if it got too thick.

Cranberry Sauce With Orange And Honey Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I call this my Best Cranberry Sauce because orange and cinnamon mingle with honey-sweetened cranberries that keep their real texture and deliver bright, tangy pops you simply cannot get from a can.

Servings

servings

Calories

136

kcal

Equipment: 1. Microplane zester or fine grater (for the orange zest)
2. Citrus juicer or handheld reamer (or just a fork to squeeze the orange)
3. Medium saucepan, preferably heavy-bottomed
4. Wooden spoon or silicone spatula for stirring
5. Potato masher or a sturdy spoon to crush some berries for texture
6. Measuring cups and spoons (3/4 cup honey, 1/2 cup juice, 1/4 cup water, 1 tbsp butter, pinch of salt)
7. Small ladle or heatproof spatula for transferring the sauce
8. Glass jar or airtight container to chill and store the cranberry sauce (cool before sealing)

Ingredients

12 ounces (340 g) fresh cranberries, about 3 cups
3/4 cup (180 ml) honey, more or less to taste
1/2 cup (120 ml) freshly squeezed orange juice (about 1 large orange)
Zest of 1 orange, finely grated (about 1 teaspoon)
1/4 cup (60 ml) water (optional)
1 cinnamon stick or 1/4 teaspoon ground cinnamon
Pinch of salt (about 1/8 teaspoon)
1 tablespoon unsalted butter (optional)

Directions

Zest the orange first then squeeze out 1/2 cup juice, set both aside; in a medium saucepan combine 3/4 cup honey (start here, you can add more later), the orange juice, orange zest, 1/4 cup water if using, the cinnamon stick (or hold the 1/4 tsp ground cinnamon for later), and a pinch of salt, stir to mix.
Warm the mixture over medium heat until the honey dissolves and it just begins to simmer, this wakes up the flavors and stops the honey from sticking.
Add the 12 oz fresh cranberries, raise heat so the pan comes to a gentle boil, then reduce to a low simmer, stirring occasionally.
Cook about 8 to 12 minutes until most cranberries have burst and you hear pops, some should stay whole for texture; if they’re not popping after 10 minutes give them a little more time.
Mash a few berries with the back of a spoon or a potato masher to get that chunky, real-cranberry texture, but don’t puree it unless you want a smooth sauce.
Taste and adjust sweet/tart: add more honey if you want sweeter, or a splash more orange juice if too sweet; if it’s too thick add a tablespoon or two of water or juice, if too thin simmer a bit longer uncovered.
If you used ground cinnamon add it now and stir for 30 seconds, then remove and discard the cinnamon stick if you used one; stir in 1 tablespoon unsalted butter if you want a glossier, smoother finish (optional).
Let the sauce cool to room temp, it will thicken as it cools; transfer to a jar or bowl and chill at least 2 hours before serving so the flavors settle.
Store covered in the fridge up to 2 weeks or freeze for longer, reheat gently if you prefer it warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.