Blood Orange Cranberry Sauce Recipe

Bright, tangy, and beautifully hued, this Blood Orange Cranberry Sauce Recipe elevates a classic holiday staple into something unexpectedly elegant. Think of it as the bridge between tart winter cranberries and the deep, floral citrus of blood oranges — a sauce that’s lively enough for roast turkey yet refined enough to spoon over seared duck breast, roasted pork, or a cheese board. Below you’ll find everything you need: pantry-friendly technique, chef-tested tips, variations (alcohol, spice, texture), troubleshooting, storage and canning advice, and serving ideas — all written in a practical, professional-chef voice.

Why make a Blood Orange Cranberry Sauce?

Cranberries are intensely tart; they need sugar and heat to transform into a jammy, glossy sauce. Blood oranges add layered citrus — floral notes, a little berry-like sweetness, and a striking crimson color that makes the sauce visually memorable. This recipe balances acidity and sugar, layers in warm aromatics, and gives you options for texture and flavor so you can tailor the sauce to the meal you’re serving.

What you’ll learn in this post

• A chef’s step-by-step method for a reliable, glossy cranberry sauce.
• How to balance sweet and tart using blood orange juice, zest, and optional acids.
• Textural control: chunky vs. smooth vs. jelly-like.
• Flavor variations: spiced, boozy, and savory twists.
• Make-ahead, freezing, and canning instructions.
• Smart troubleshooting and plating ideas that make the sauce shine.

Ingredients (Chef’s preferred version)

Yields: about 2½ to 3 cups (serves 8–10 as a condiment)

• 12 oz (340 g) fresh cranberries, rinsed and sorted
• ¾ cup (150 g) granulated sugar — increase to 1 cup (200 g) if you prefer sweeter. See notes for alternatives.
• 2–3 medium blood oranges — zest of 1 orange, juice about ¾ to 1 cup (180–240 ml) total. (If blood oranges are small or out of season, use 1 large navel orange + 1 small blood orange for color.)
• 2 tablespoons water (or orange juice) — just to help bloom sugar if using whole spices
• 1 cinnamon stick OR ½ tsp ground cinnamon (optional)
• 1-inch knob of fresh ginger, sliced thin (optional; sub ¼ tsp ground ginger)
• 1 tablespoon freshly grated orange zest (from 1 blood orange) — for brightness and aroma
• 1–2 tablespoons Grand Marnier, Cointreau, or ruby port (optional, added at end)
• Pinch of fine sea salt
• Cornstarch slurry (optional): 1 teaspoon cornstarch + 1 tablespoon cold water — use only if you prefer a thicker, glossy sauce

Metric conversions are approximate; culinary judgment matters more than an exact gram here.

Equipment

• Medium heavy-bottomed saucepan (2–3 quart / liter)
• Microplane zester and citrus juicer
• Wooden spoon or heatproof spatula
• Fine mesh strainer (optional, if you want a very smooth sauce)
• Sterilized jars if canning or airtight container for refrigeration

Quick overview — the technique

1. Combine cranberries, sugar, citrus juice, and aromatics in saucepan.
2. Bring to a rolling simmer so cranberries pop and release pectin.
3. Simmer until desired thickness; finish with zest, liqueur, and salt.
4. Cool — sauce firms as it chills. If too thin, reduce more or add a light cornstarch slurry and reheat briefly.

Step-by-step: Chef’s method

1. Prep fruit and aromatics. Rinse cranberries, discard any stems or soft berries. Zest one blood orange finely; juice 2–3 blood oranges until you have about ¾–1 cup liquid. If you like bursts of orange in your sauce, peel and very thinly slice one blood orange and reserve a few segments for garnish.
2. Bloom the sugar (optional but recommended). In your saucepan, combine the sugar and 2 tablespoons of the blood orange juice (or water). Stir until just moistened. This helps dissolve sugar more evenly when heat is applied.
3. Add cranberries and aromatics. Add the cranberries, remaining blood orange juice, cinnamon stick (or ground), ginger slices, and a pinch of salt. Give it a quick stir.
4. Heat to simmer. Place the pan over medium-high heat and bring to a simmer. As the mixture heats, the cranberries will begin to pop — that’s the pectin being released and the sauce thickening. Keep an eye on it; you want a lively simmer, not a furious boil.
5. Simmer to preferred texture. For a sauce with visible whole cranberries and texture, simmer 8–10 minutes, stirring occasionally. For a more jammy, smoother sauce, simmer 12–18 minutes, mashing gently with the back of a spoon or potato masher as cranberries soften. If you want a perfectly smooth conserve, push the hot mixture through a fine mesh strainer and return to the pan to reduce briefly.
6. Adjust thickness. If the sauce is still runny after cooling slightly, either reduce over low heat until it thickens, or whisk a cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water), stir into the hot sauce, and heat 1–2 minutes until glossy. Cornstarch will give a translucent finish; pectin or apple will give a more traditional jammy set.
7. Finish and flavor lift. Remove from heat. Stir in the orange zest and 1–2 tablespoons Grand Marnier or ruby port if using. Taste and adjust with a pinch more salt, a teaspoon of maple syrup if you want sweetness depth, or a teaspoon of vinegar (apple cider or sherry) if it needs brightness.
8. Cool and rest. Transfer to a bowl or jar; cover and chill. Cranberry sauce sets as it cools — texture firms and flavors meld over a day.

Flavor-building notes (why these steps matter)

• Heat & pectin: Cranberries contain natural pectin. Simmering releases it, creating the glossy, slightly gelatinous texture. The blood orange juice contributes acid which interacts with pectin — enough acid helps the set but too much can prevent thickening, so balance is key.
• Sugar balance: Sugar is not just sweetness — it extracts aromatics and stabilizes texture. You can reduce sugar but be prepared for a tarter result and slightly different set.
• Finish with zest & spirits: Heat concentrates flavors; adding delicate zest and liqueur at the end preserves volatile aromatics that would otherwise fade.

Variations — tailor the sauce

Spiced Holiday Version

• Add 2 whole cloves and 1 star anise with the simmering cranberries; remove before serving.
• Use ¾ cup brown sugar or a 50/50 mix of brown and granulated for warmth.

Boozy Adult Version

• Stir in 2 tablespoons of Grand Marnier, Cointreau, or ruby port off heat.
• For a bolder depth, deglaze pan with 2 tablespoons brandy and simmer 1 minute.

Ginger-Forward Version

• Increase fresh ginger to a 1½-inch knob, or add ¼ cup crystallized ginger, chopped, at the end.

Savory/Herbed Twist

• Add 1 tablespoon balsamic vinegar, ½ teaspoon finely minced rosemary or thyme during simmer for pairing with roasted meats.
• Fold in 1 tablespoon Dijon mustard for a tangy glaze-like sauce for pork.

Low-Sugar / Natural Sweeteners

• Replace part of the sugar with 3 tablespoons maple syrup or honey. Reduce simmer time and taste as you go — maple deepens flavor, honey adds floral notes.
• If using honey, add it at the end off-heat to preserve flavor.

Smooth Jelly Style

• Simmer until cranberries have completely broken down, press through fine sieve, then return to pan and reduce to desired thickness. This version is great for spreading on sandwiches or glazing meat.

Serving suggestions (creative pairings)

• Classic: Spoon over roast turkey or baked ham. The brightness cuts through rich meats.
• Pork & Poultry: Thickened sauce brushed on pork tenderloin or spread under roast chicken skin before roasting.
• Duck & Game: Pair the blood orange cranberry sauce with seared duck breast or roasted pheasant — the fruity acidity balances gamier flavors.
• Cheese Board: Serve chilled alongside aged cheddar, manchego, or triple-cream brie with crostini.
• Breakfast: Warm spoonful over Greek yogurt, ricotta, pancakes, or oatmeal for a winter citrus twist.
• Cocktails & Mocktails: Stir a tablespoon into sparkling wine, prosecco, or seltzer for a quick, seasonal cocktail syrup.
• Glaze: Reduce sauce by half, brush on grilled or roasted fruit, or use as glaze for root vegetables.

Make-ahead, storage, and canning

• Refrigerator: Store in an airtight container in the fridge up to 10–14 days. Flavor often improves after 24 hours.
• Freezer: Freeze in freezer-safe containers up to 6 months. Thaw in refrigerator overnight; texture may be slightly looser — warm gently to restore.
• Canning (shelf-stable): This sauce behaves like a jam. If you want shelf-stable jars, follow safe home-canning practices: sterilize jars and lids, fill hot sauce into hot jars leaving ¼” headspace, process in a boiling water bath for 10 minutes at sea level (adjust for altitude), and label with date. When in doubt, consult a reputable canning guide for altitude adjustments and precise processing times.

Scaling the recipe

• Double: Use two 12 oz bags of cranberries, 1½–2 cups sugar, and 1½–2 cups juice. Use a larger pot and increase simmer time slightly.
• Halve: Reduce all ingredients by half; simmer time may be shorter.

Tips: When scaling, keep the fruit:liquid ratio similar. Large batches will take longer to come to a simmer and to reduce.

Troubleshooting (chef fixes)

• Sauce too runny after chilling: Simmer longer uncovered to reduce; or whisk in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water), heat 1–2 minutes. Alternatively, purée and return to simmer until reduced.
• Too sweet: Add a teaspoon or two of lemon juice or apple cider vinegar, simmer briefly, taste again. A pinch of sea salt can also help balance sweetness.
• Too tart: Stir in a tablespoon of sugar or maple syrup at a time and taste. Brown sugar adds caramel notes; honey or maple adds depth.
• Bitter or harsh citrus: Make sure you only use the colorful, thin outer zest (not the white pith). If bitterness persists, add a touch of sweetener or mellow with a small knob of butter (1 teaspoon) at the end for richness.
• Grainy texture: Likely from undissolved sugar—ensure sugar dissolves when you bloom it, or simmer longer; an immersion blender can smooth texture if desired.

Nutrition (approximate)

Per 2-tablespoon serving (approximate): 50–80 kcal, mostly from sugar/carbohydrates. Exact nutrition depends on sugar amount and optional additions (alcohol, maple syrup). If you need precise nutrition, use your ingredient weights in a nutrition calculator.

Chef’s pro tips (small details that matter)

• Use fresh cranberries if possible; frozen cranberries work fine but thaw and drain first. Frozen will give a slightly thinner texture and may need a bit more reduction time.
• Zest before juicing — it’s easier and the zest will be drier and more fragrant.
• Taste while hot and again cold. Flavors shift as the sauce cools; make minor adjustments after chilling if necessary.
• Keep some whole berries for visual appeal and texture; reserve a handful and fold them in near the end.
• Finish with acid & salt — a tiny pinch of salt and a squeeze of fresh citrus can brighten the entire batch.
• If serving hot, reheat gently in a saucepan over low heat with a splash of orange juice to loosen, stirring to restore gloss.

Frequently asked questions

Can I use frozen cranberries?
Yes. Thaw and drain if there is a lot of liquid, then proceed. Expect slight texture differences and possibly longer reduction.

Can I make this without blood oranges?
Yes. Use regular oranges for juice and add a small splash (1–2 teaspoons) pomegranate juice or raspberry puree to mimic the color and floral notes. You’ll lose some of the unique blood orange flavor but keep the citrus brightness.

Can I use less sugar?
Yes — reduce gradually and taste. Less sugar yields a more tart, fresher sauce but will also affect set and shelf life.

How far in advance can I make it?
Make up to 10–14 days before for fridges storage. For longer storage, freeze or can as described.

Full Recipe — Blood Orange Cranberry Sauce Recipe (Chef’s Card)

1. Recipe Title: Blood Orange Cranberry Sauce Recipe
2. Recipe summary: A bright, jewel-toned cranberry sauce combining tart cranberries with floral, ruby-hued blood orange juice and zest. Versatile and chef-tested — perfect for holiday roasts, cheese boards, and creative glazes.
3. Ingredients
   • 12 oz (340 g) fresh cranberries, rinsed
   • ¾–1 cup (150–200 g) granulated sugar (adjust to taste)
   • Juice of 2–3 blood oranges (about ¾–1 cup / 180–240 ml)
   • Zest of 1 blood orange (reserve additional segments as garnish if desired)
   • 2 tablespoons water (optional, for sugar bloom)
   • 1 cinnamon stick (optional) or ½ tsp ground cinnamon
   • 1-inch fresh ginger, thinly sliced (optional)
   • 1–2 tablespoons Grand Marnier, Cointreau, or ruby port (optional)
   • Pinch fine sea salt
   • Optional: 1 tsp cornstarch + 1 Tbsp cold water (to thicken if needed)
4. Instructions: Step-by-Step
   1. Zest one blood orange and juice 2–3 blood oranges to yield ¾–1 cup juice. Rinse cranberries and sort.
   2. In a medium saucepan, combine sugar and 2 tbsp blood orange juice (or water) and stir until moistened.
   3. Add cranberries, remaining blood orange juice, cinnamon stick and ginger (if using), and a pinch of salt. Stir.
   4. Heat over medium-high to a simmer. Once simmering, reduce heat to medium-low and simmer gently. Cranberries will pop — simmer 8–18 minutes depending on desired texture (8–10 minutes for chunky; 12–18 minutes for jammy).
   5. Remove the cinnamon stick and ginger slices. If sauce is too thin, reduce more or whisk in cornstarch slurry and heat 1–2 minutes until glossy.
   6. Remove from heat and stir in orange zest and liqueur (if using). Taste and adjust with salt, a bit more sugar, or a teaspoon vinegar if needed.
   7. Cool to room temperature, then refrigerate. Sauce will thicken as it cools.
5. Notes / Tips / Storage / Variations
   • Store refrigerated in an airtight container for 10–14 days. Freeze up to 6 months.
   • For a smoother jelly, press through a fine mesh sieve and reduce.
   • Add whole spices early and remove before finishing. Add zest and liqueur at the end.
   • Swap sugar for part maple syrup for a deeper flavor. Add savory herbs for meat pairings.
   • To can, follow safe home-canning procedures; process in a boiling water bath (approx. 10 minutes at sea level) and adjust for altitude.

Final thoughts from the chef

The Blood Orange Cranberry Sauce Recipe is an easy upgrade to an old favorite — it’s quick, adaptable, and makes a memorable visual and flavor statement at the table. Whether you keep it simple and classic, turn it into a boozy glaze, or fold herbs for a savory twist, this sauce rewards small adjustments and benefits from resting time. Make it the day before your holiday roast and you’ll free up oven space while giving flavors time to sing.

Blood Orange Cranberry Sauce Recipe

A vibrant, tangy, and jewel-toned sauce combining fresh cranberries and blood orange juice, perfect for holiday roasts, cheese boards, or festive spreads.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 8

Calories 112 kcal

Ingredients

  

• 12 oz ≈ 340 g fresh cranberries, rinsed and sorted
• ¾ cup 150 g granulated sugar (adjust to 1 cup if you prefer sweeter)
• Juice of 2–3 blood oranges about ¾ to 1 cup / 180–240 ml
• Zest of 1 blood orange
• 2 tablespoons water or extra orange juice
• 1 cinnamon stick or ½ teaspoon ground cinnamon — optional
• 1 inch fresh ginger thinly sliced (or ¼ tsp ground ginger) — optional
• Pinch of fine sea salt
• Optional finish: 1–2 tablespoons Grand Marnier Cointreau, or ruby port
• Optional thickener: 1 teaspoon cornstarch + 1 tablespoon cold water to make a slurry

Instructions

 

• Prep fruit & zest — Zest one blood orange and juice 2–3 blood oranges until you have about ¾ to 1 cup juice. Rinse cranberries and discard any stems or bad berries.
• Bloom sugar (optional but helpful) — In a medium heavy saucepan, stir together the sugar and 2 tbsp of the orange juice (or water) until moist.
• Add main ingredients — Add cranberries, remaining blood orange juice, the cinnamon stick (or ground cinnamon), sliced ginger (if using), and a pinch of salt. Stir to combine.
• Bring to simmer — Place over medium-high heat and bring to a rolling simmer. Cranberries will begin to pop, releasing pectin.
• Simmer & adjust texture — Reduce heat to medium or medium-low. Simmer gently for 8–18 minutes, depending on desired texture. For chunkier sauce, aim 8–10 minutes; for jammy, mashed consistency, 12–18 minutes, mashing gently with a spoon or masher.
• Remove aromatics & thicken if needed — Discard the cinnamon stick and ginger slices. If sauce is still too loose, stir in the cornstarch slurry and heat 1–2 minutes until glossy and slightly thickened.
• Finish flavors — Remove from heat and stir in the orange zest and optional liqueur (Grand Marnier, Cointreau, or ruby port). Taste and adjust with a pinch more salt, extra sugar, or a dash of vinegar if brightness is needed.
• Cool & set — Transfer to a bowl or jar, cover and refrigerate. The sauce will thicken further as it cools. Stir or reheat gently before serving if needed.

Notes

• Storage: Refrigerate in an airtight container for up to 10–14 days. Freeze up to 6 months. Thaw overnight in fridge and stir gently.
• Canning: Use proper home-canning methods (sterilize jars, boil-water bath, leave headspace).
• Variations:
    • Spiced version — Add 2 whole cloves or star anise early (remove before serving).
    • Boozy version — Use 2 tbsp liqueur or deglaze with brandy before simmering.
    • Low sugar / natural sweeteners — Replace part or all sugar with maple syrup or honey (add at end for honey).
    • Savory twist — Stir in 1 tsp Dijon mustard or ½ tsp chopped herbs (thyme or rosemary).
• Troubleshooting:
    • If too runny, reduce more or use cornstarch slurry.
    • If too sweet, add a dash of vinegar or more salt.
    • If too tart, add a bit more sugar incrementally.
    • If bitterness from white pith, ensure zest is only the colored outer peel.