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.
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.