Description
This Blood Orange Cranberry Sauce is a vibrant, tart-sweet holiday side that pairs beautifully with savory dishes. Fresh cranberries, blood orange juice, and warm cinnamon simmer into a thick, jewel-toned sauce that’s perfect for Thanksgiving dinner or a festive cheeseboard.
Ingredients
12 oz fresh cranberries
1 cup blood orange juice
1 tbsp blood orange zest
¾ cup granulated sugar
¼ cup water
1 cinnamon stick
Pinch salt
Instructions
1. Rinse cranberries and discard any shriveled or soft ones. Zest the blood orange first, then juice it.
2. In a medium saucepan, combine cranberries, sugar, blood orange juice and zest, water, cinnamon stick, and salt.
3. Bring to a gentle boil over medium heat, stirring occasionally.
4. Reduce heat to medium-low and let cranberries pop and break down, about 10–15 minutes. Stir to prevent sticking.
5. Remove the cinnamon stick. Let the sauce cool at room temperature. It will thicken as it cools.
6. Chill before serving for best flavor and texture.
Notes
For stronger citrus flavor, add an extra teaspoon of zest.
Sauce thickens more after chilling—don’t worry if it’s loose while hot.
For a smooth texture, blend the sauce once cooled.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 55
- Sugar: 9
- Sodium: 10
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 0
- Cholesterol: 0
Keywords: blood orange cranberry sauce, homemade cranberry sauce, Thanksgiving sauce