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A bowl of cranberry sauce topped with a couple small orange slices with a spoon in the bowl.
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5 from 4 votes

Cranberry Orange Sauce

This fresh cranberry orange sauce is a delicious and sweet cranberry sauce with a touch of orange and pineapple, that is perfect paired with your Thanksgiving dinner and all the trimmings.
Prep Time10 mins
Cook Time20 mins
Course: Sauces
Servings: 10
Calories: 129kcal
Author: Ellen


  • 1 cup sugar
  • 6 oz water
  • 12 oz fresh cranberries (frozen will work too)
  • 1 whole orange (including peel)
  • 1 whole clove (crushed) (optional)
  • 1/3 cup crushed pineapple (drained)(optional)
  • 1/3 cup chopped pecans (optional)
  • 1/2 tsp cinnamon


  • In a large pot add the water and sugar. Bring it to a boil over medium heat, stirring as the sugar dissolves.
  • Wash your cranberries and orange.
  • Cut your orange in half and remove any seeds, continue to chop it as finely as possible.
  • Add your cranberries to the boiling sugar water.
  • Add your finely chopped orange and its juices to the boiling sugar water. And stir.
  • Stir regularly while cranberries and oranges cook down, and the cranberries will start to pop .
  • Stir in the crushed clove.
  • Turn your heat up to medium high and stir often until your sauce has reduced and thickened, about 10 minutes.
  • Remove from the heat and stir in the pineapple and chopped pecans.
  • Sprinkle with cinnamon and stir it all together.
  • Scoop the sauce into a different bowl and let the sauce cool and then serve.
  • You can store in your fridge up to a 5 days.


Calories: 129kcal | Carbohydrates: 28g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 77mg | Fiber: 2g | Sugar: 24g | Vitamin A: 50IU | Vitamin C: 12mg | Calcium: 13mg | Iron: 1mg