Blood Orange Cranberry Sauce

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Every holiday season, there’s one dish I look forward to making just as much as I do eating it: Blood Orange Cranberry Sauce. This isn’t your basic cranberry side—this version is vibrant, bold, and citrusy with a gorgeous deep ruby color that steals the spotlight on any table. It’s tangy and just the right amount of sweet, with hints of floral orange and a silky, jam-like texture that pairs so well with savory dishes.

I started making this sauce a few years ago when I spotted blood oranges at the market and wanted to give my usual cranberry sauce a little upgrade. Since then, it’s become a staple, not just during Thanksgiving, but anytime I want something bright to cut through rich meals. The best part? It’s incredibly easy to make and can be prepped days in advance.

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Why You’ll Love This Blood Orange Cranberry Sauce

This sauce brings together the tartness of fresh cranberries with the complex sweetness of blood oranges. The result is a rich, balanced condiment that tastes homemade in the best way—rustic, a little zesty, and full of personality. Whether you’re layering it onto turkey, slathering it over brie, or swirling it into oatmeal, it’s a little jar of joy.

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What Kind of Oranges Should I Use?

Blood oranges are the star here for good reason—they add a distinct raspberry-like flavor and a beautiful color that regular oranges just can’t match. However, if you can’t find them, feel free to use navel oranges or Cara Cara oranges. You’ll still get that sweet citrusy brightness, though the final color will be more orange than ruby red.

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Options for Substitutions

If you’re out of fresh cranberries, frozen ones work perfectly—just don’t thaw them first. Want to make it refined sugar-free? Try using maple syrup or honey instead of granulated sugar. A splash of port or red wine adds a luxurious depth, and if you want to switch up the citrus, try using tangerines or even grapefruit for a tangier twist. You can also infuse the sauce with spices like cinnamon or cloves for a more festive feel.

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Ingredients for this Blood Orange Cranberry Sauce

Fresh Cranberries – These provide the bold tartness and the body of the sauce. Use fresh or frozen (no need to thaw if frozen).

Blood Oranges (juice + zest) – Adds a deep citrus flavor and that stunning color. Zest gives it brightness while the juice balances the tartness.

Granulated Sugar – Sweetens the cranberries and balances the natural acidity. Can be swapped for maple syrup or honey.

Water – Helps the cranberries break down and creates the saucy consistency.

Cinnamon Stick (optional) – Adds subtle warmth and spice to round out the citrus and tartness.

Salt (pinch) – Enhances all the other flavors.

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Step 1: Zest and Juice the Blood Oranges

Start by washing the oranges thoroughly. Use a microplane or fine grater to zest one or two blood oranges, avoiding the bitter white pith. Then juice them—you’ll need about 1/2 cup of juice total, which is usually 2 to 3 oranges depending on size.

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Step 2: Combine Ingredients in a Saucepan

In a medium saucepan, combine the cranberries, blood orange juice, zest, sugar, water, and a pinch of salt. If you’re using a cinnamon stick, add it now. Stir everything together gently.

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Step 3: Bring to a Boil

Place the saucepan over medium-high heat and bring the mixture to a gentle boil. You’ll start to hear the cranberries pop—that’s a good sign! Stir occasionally to prevent sticking.

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Step 4: Simmer Until Thickened

Once boiling, reduce the heat and simmer for 10–15 minutes. The cranberries will continue to pop and break down, and the sauce will thicken as it cooks. Stir occasionally and mash a few cranberries with your spoon to speed things up, depending on the texture you like.

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Step 5: Taste and Adjust

Once the sauce has thickened to your liking, give it a taste. You can add a bit more sugar if it’s too tart, or a squeeze more juice for brightness. Remove the cinnamon stick if used.

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Step 6: Cool Before Serving

Remove the pan from the heat and let the sauce cool at room temperature. It will continue to thicken as it cools. You can serve it slightly warm, at room temp, or chilled—it’s delicious either way.

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How Long to Prepare the Blood Orange Cranberry Sauce

Prep Time: Prepping this recipe takes about 10 minutes. That includes washing and zesting the blood oranges, juicing them, and gathering your ingredients.

Cook Time: The sauce simmers for 15 to 20 minutes. It’s mostly hands-off, but you’ll want to stir it a few times and keep an eye on the thickness.

Together, the total time is under 30 minutes, and the sauce can be made up to 5 days in advance, making it a stress-free addition to your holiday table.

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Tips for Perfect Blood Orange Cranberry Sauce

• Use ripe, fresh cranberries for the best tart flavor. Avoid ones that are shriveled or soft.
• Zest before juicing the oranges—it’s much easier and ensures you don’t waste any flavor.
• Don’t overcook the sauce. It will thicken as it cools, so stop simmering when it’s still a bit loose.
• Balance the flavors. Taste the sauce near the end and adjust with extra juice or sugar as needed.
• Let it rest. For best flavor, allow the sauce to sit for at least an hour before serving.

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Watch Out for These Mistakes While Cooking

• Forgetting to stir can lead to burning, especially once the sugar dissolves and the sauce thickens.
• Using bottled orange juice reduces flavor intensity and won’t give you the same depth or freshness.
• Skipping the zest cuts out a huge source of citrus aroma.
• Adding too much sugar too early—it’s better to taste and adjust at the end.
• Serving it too hot—this sauce is best once it’s cooled slightly or fully.

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What to Serve With Blood Orange Cranberry Sauce?

1. Roasted Turkey

This one’s a no-brainer—the tart sweetness is the perfect companion to savory roast turkey.

2. Brie or Goat Cheese

Use it as a topping for baked brie or pair with soft goat cheese and crackers.

3. Pork Tenderloin

The fruity tanginess complements the richness of pork incredibly well.

4. Oatmeal or Yogurt

Swirl it into breakfast bowls for a citrusy, antioxidant-rich morning boost.

5. Sandwiches

Layer it on leftover turkey sandwiches or even grilled cheese for a gourmet touch.

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Storage Instructions

Refrigerator: Store the sauce in an airtight container for up to 10 days. The flavors deepen over time, so it actually gets better after a day or two.

Freezer: You can freeze cranberry sauce for up to 2 months. Let it cool completely, then transfer to a freezer-safe container or zip-top bag. Thaw in the fridge overnight before using.

Make Ahead: This is an ideal make-ahead dish. Prepare it several days before your event and store in the fridge. Bring to room temperature or serve chilled.

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Estimated Nutrition (Per 1/4 cup serving)

• Calories: 90
• Carbohydrates: 23g
• Sugar: 18g
• Fiber: 2g
• Fat: 0g
• Protein: 0g
• Sodium: 1mg

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Frequently Asked Questions

How far in advance can I make this sauce?

You can make it up to 5 days ahead and store it in the fridge. It actually tastes better after sitting for a day.

Can I use frozen cranberries?

Yes! Just add them straight from the freezer—no need to thaw first.

What if I can’t find blood oranges?

Use regular oranges, Cara Cara oranges, or even a mix of orange and lemon juice for brightness.

Can I reduce the sugar?

Yes, but start by reducing slightly and taste as you go. You can also swap sugar with honey or maple syrup.

Does this sauce set like jelly?

It thickens to a soft, jam-like consistency, but doesn’t fully set like a gelatin.

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Conclusion

Blood Orange Cranberry Sauce is a vibrant twist on a classic holiday side, offering a bold blend of tart, sweet, and citrusy flavors that elevate any plate it touches. With just a few fresh ingredients and under 30 minutes of time, you’ll have a homemade condiment that’s as beautiful as it is flavorful. Whether served with savory roasts or spooned onto your morning toast, this sauce proves that the little things really do make the meal.

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