Easy to prepare, gently spiced, and bursting with fruit flavor, this sweet-tart Apple Orange Cranberry Sauce is a great addition to your Thanksgiving or holiday feast. This sauce stores well, so you can prepare it in advance and keep it in the fridge or freezer for a stress-free side.
About This Recipe
This Apple-Orange Cranberry Sauce brings a vibrant, layered cranberry flavor from three sources: fresh cranberries, sweetened dried cranberries, and concentrated cranberry juice cocktail. Sweet Fuji apples, bright orange zest and juice, orange marmalade, and a hint of cinnamon and cloves create a gently spiced, sweet-tart balance. For a festive touch, we like to finish the sauce with a splash of orange liqueur.
Looking for more cranberry sauce ideas? Check out my Brandied Cherry Cranberry Sauce or Mulled Wine Cranberry Sauce for unique twists on this holiday classic.
How to Make Apple Orange Cranberry Sauce
Step 1: Make the Concentrated Cranberry Juice Cocktail Base
Note: This recipe was inspired by Bon Appétit’s Triple Berry Cranberry Sauce from 1993, which calls for frozen cranberry juice cocktail concentrate. I used the frozen concentrate when I first published this recipe in 2014, but in recent years, many readers have told me that they can no longer source it. (I’ve searched and haven’t seen it in my local grocery stores either.) I’ve adapted the recipe to use bottled cranberry juice cocktail instead.
To make the concentrated base, bring 2 cups of cranberry juice cocktail to a boil over medium-high heat. Simmer it down until it reduces by half, creating 1 cup of concentrated juice. This will take about 15-20 minutes.
Step 2: Simmer the Cranberry Sauce
Add granulated sugar to the reduced cranberry juice and stir until dissolved. You can adjust the sugar to taste, depending on whether you prefer a tart or sweeter cranberry sauce.
The original recipe with frozen cranberry juice concentrate used 1/3 cup of sugar, but in testing the new recipe, I’ve found that boiled cranberry juice cocktail isn’t as sweet. Here are my updated sugar recommendations:
- 1/2 cup granulated sugar: for a tart cranberry flavor.
- 3/4 cup granulated sugar: for a moderate sweetness.
- 1 cup granulated sugar: for a sweet-tart sauce that leans more toward the sweet side.
Stir in fresh cranberries, dried cranberries (“craisins”), and a peeled and cored Fuji apple, diced into about 1/3- to 1/2-inch pieces.
Bring everything back to a boil, then reduce the heat to maintain a gentle simmer. Let it cook, stirring often, for about 10 minutes, until most of the fresh cranberries have burst and the apples are tender.
I like to gently mash some of the cranberries with the back of my spoon as they pop, leaving some whole for added texture.
Step 3: Flavor and Chill
Remove the saucepan from heat and stir orange juice, fresh orange zest, sweet orange marmalade (I use Smucker’s), ground cinnamon, and ground cloves into the sauce. If you’re spiking it with orange liqueur, stir in 1-2 tablespoons before the cranberry sauce heads to the fridge.
Transfer the sauce to a bowl, cover it with plastic wrap, and refrigerate until well-chilled, preferably overnight. As it cools, the flavors will meld, and the sauce will thicken up nicely. Keep in mind that the sauce will taste a bit sweeter when chilled than when it’s warm.
One of the best parts about this recipe is that it can be made up to 5 days in advance, allowing you to check it off your list early and focus on prepping other dishes. Store it in an airtight container in the refrigerator, and let it sit at room temperature for about 10 minutes before serving for the best texture.
For longer storage, you can freeze the fully-cooled sauce in a freezer-safe container for up to 3 months. To thaw, move it from the freezer to the refrigerator the night before you plan to serve it.
Ways to Serve Apple Orange Cranberry Sauce
Apple-Orange Cranberry Sauce is a delicious, fresh twist on a classic holiday side. While it’s perfect alongside roasted turkey, it also pairs wonderfully with roasted chicken, pork tenderloin, and pork chops. Here are some of my other favorite ways to use it:
- Sandwich Spread. Add it to your “day-after-Thanksgiving” turkey and stuffing sandwiches, or try it on my Turkey and Brie Croissant Panini.
- Cranberry Butter. Mix a few spoonfuls of cranberry sauce into softened butter for a delicious cranberry butter spread. My family loves it on warm cornbread or sweet potato biscuits.
- Soup Garnish. Add a dollop of cranberry sauce atop butternut squash or sweet potato soup for a tangy, colorful contrast for fall.
- Cheese Boards & Crostini. Place a bowl of this sauce on fall and holiday cheese and charcuterie boards. It pairs beautifully with soft, creamy cheeses like brie, camembert, and goat cheese, as well as sharp, aged cheeses like cheddar or gouda. Try it instead of preserves in baked brie, or dollop it onto crostini toasts with whipped cream cheese or your favorite soft cheese for an easy appetizer.
More Cranberry Recipes
- Cranberry Moscow Mule
- Cranberry Pecan Chicken Salad (can also use turkey!)
- Cornish Hens with Apple-Cranberry Rice Stuffing
- Cranberry Pecan Stuffing
More Thanksgiving Side Dish Recipes
- Traditional Bread Stuffing with Herbs
- Sausage and Chestnut Stuffing
- Buttermilk Sweet Potato Casserole
- Roasted Brussels Sprouts with Pomegranate Glaze
- Cream Cheese Mashed Potatoes
Apple Orange Cranberry Sauce
Ingredients
- 2 cups cranberry juice cocktail (see note below)
- 1/2 to 1 cup granulated sugar (see note below)
- 12 ounces fresh cranberries , rinsed and drained
- 1/2 cup dried sweetened cranberries , "craisins" (2 ounces)
- 1 large Fuji apple , peeled, cored, and cut into 1/3 to 1/2-inch dice (about 1-1/2 cups)
- 3 tablespoons sweet orange marmalade (such as Smucker's)
- 2 tablespoons fresh orange juice
- 2 teaspoons finely grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1-2 tablespoons Grand Marnier or Cointreau (optional, see note below)
Instructions
- Bring cranberry juice cocktail to a boil in a heavy saucepan over medium-high heat. Simmer for 15-20 minutes until the juice is reduced to 1 cup. Stir in the sugar until dissolved.
- Add fresh and dried cranberries and diced apple to the saucepan, stirring to combine. Bring the mixture back to a boil, and then reduce heat to maintain a steady simmer. Cook about 10 minutes, stirring frequently, until apples are tender and most of the cranberries "pop." As the cranberries burst, I like to gently mash some, but not all of them, with the back of my spoon. Remove from heat.
- Stir in orange marmalade, juice, zest, cinnamon, cloves, and orange liqueur (if using). Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled (preferably, overnight) to let the flavors meld. Serve chilled or at room temperature.
- This sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator (take it out 10 minutes before serving). You can also freeze it for up to 3 months, moving it to the fridge to defrost the night before serving.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
Delicious, making it year after year…
Thanksgiving is in two days and I’m making this today ahead of time! I will serve this and the canned stuff both so no arguments around my table lol.
Pinned-Tried-Loved! This was a hit at our Thanksgiving dinner. The recipe is easy to understand, easy things follow and turned out just the right consistency…not to thin and not to gooey thick!
Thanks so much and I’ll definitely be making this at Christmas as well!
I’m so glad you and your family enjoyed this recipe, Michelle! It’s one of our favorites. Thanks for letting me know, you’ve made my day! Merry Christmas!
That was exactly the ingredient I was worried about ;) Thanks for this helpful information :)