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This is a pretty classic recipe for cranberry sauce. I’ve just upped the flavor with orange and orange liquor. Those two flavors play well together and work in this recipe. You can always leave the liquor out of the recipe.

I’ve made this recipe specifically for a Thanksgiving for Two menu I was working on. This recipe will give you enough for the dinner and one left over meal the next day.

A little tip: I love to add a little prepared horseradish to left over cranberry sauce and then use it on turkey sandwich…it is the perfect zippy condiment in wraps too!

The recipe can easily be doubled and will serve 8-10 people for a larger party. Just double the ingredients and you should be good to go!

One last note, I grew up on cranberry jelly out of a can (ridges and all) and it was fine! But when I started cooking and realized how easy cranberry sauce is to make, I never looked back. I play with flavor combos and add-ins all the time. (Try my Cranberry Cherry Sauce, my Cranberry Elderberry Sauce and my throwback recipe Jellied Cranberry-Pomegranate Sauce too.) So, don’t skimp on this one side dish. It takes minutes to make, tastes so much better and is really pretty sitting in a beautiful bowl…extra zest on top!

Looking for other side dishes for your Thanksgiving feast? Don’t miss Nanny’s Stuffing. Roasted Crispy Garlic Potatoes, my Nut and Seed Crusted Sweet Potato Rounds and my Sweet Potato Souffle with Crunchy Streusel Topping. All are fabulous for the holidays or any day you want to add something special on the side.

To get started, rinse your cranberries under cold water and let drain.

Add the water, orange juice and sugar to pot over high heat. Stir to dissolve the sugar.

Add the cranberries and orange liquor and bring to a boil. Cook for 10 minutes until the cranberries burst and the sauce begins to thicken.

Using a hand held grater, add the zest of the orange to the mix and stir in.

Let cool (it will continue to thicken). Refrigerate until ready to serve in a pretty bowl. Add more zest on top to garnish.

You can keep the sauce refrigerated in a covered container for several days and up to a week. Serve in a pretty bowl and enjoy.

Looking for other easy, fruit based sauces, jams or condiments? Try some of my favorite ways to spruce up a dish using these recipes:

Elderberry Jam

Hatch Chili Salsa with Peaches

Apricot Mostarda

Roasted Veggies and Peach Salsa

Homemade Chunky Applesauce

Spiced Pear Sauce

Apricot Jam and Sauce

Sugar Free Raspberry Jam

Mango Vinegar

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Cranberry Orange Sauce

A classic holiday cranberry sauce flavored with orange is the perfect addition to your dinner menu for two.

5 from 2 votes

Prep Time 5

Cook Time 25

Total Time 30

Course Sauces, Sides

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Rinse your cranberries under cold water and let drain.
Add the water, orange juice and sugar to pot over high heat. Stir to dissolve the sugar.
Add the cranberries and orange liquor and bring to a boil. Cook for 10 minutes until the cranberries burst and the sauce begins to thicken. Add the zest of the orange to the mix and stir in.
Let cool (it will continue to thicken). Refrigerate until ready to serve in a pretty bowl. Using a hand held grater, add more zest on top to garnish.

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Keyword fruit, sauces, sides, thanksgiving

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home's "Innovate Your Plate" bookazine. She has developed recipes and created content for brands including Eggland's Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.