Fresh Cranberry Orange Sauce

This simple Cranberry Sauce uses just 5 ingredients but packs a punch at your holiday dinner. It's got fresh cranberries mixed with orange juice and a touch of vanilla for tons of flavor, all ready in minutes. You'll want this tangy-sweet addition next to your turkey at Thanksgiving, Christmas, or any big family meal - it really brings out the best in roasted meats and other festive sides.

What You'll Need

• Fresh Cranberries: They're the main attraction, turning from tart little berries into a thick, rich sauce as they cook down.
• Water: This helps everything blend together and gives your sauce just the right thickness.
• Fresh Orange Juice: Brings a sunny zip that cuts through the cranberries' tartness with just the right amount of sweetness.
• Light or Dark Brown Sugar: Works to tame those tart berries with its molasses-like sweetness that adds real character.
• Orange Zest: Kicks up the citrus notes and adds a fragrant, slightly sharp element that plays well with the sweet stuff.
• Pure Vanilla Extract: Brings a cozy warmth and gentle sweetness that makes this sauce stand out from the usual holiday offerings.

How To Make It

Step 1: Handle the Orange

First, grab your zester and collect about 1 teaspoon of orange zest. Put it aside for now - it's much easier to zest before you cut into the fruit. Then slice your orange in half and squeeze out about 1/4 cup of juice. If you don't get enough from the first half, go ahead and squeeze the other half too.

Step 2: Get Your Cranberries Ready

Dump the cranberries in a colander and rinse them with cold water. Toss out any mushy or off-color ones. Take about 1/2 cup of berries and set them aside - you'll add these at the end for some nice texture.

Step 3: Start Cooking

Grab a medium pot and put it over medium heat. Throw in the rest of your cranberries along with the water, orange juice, and brown sugar. Give it a stir now and then as it heats up to a simmer. Once it's bubbling, turn the heat down to low-medium and let it cook for about 15 minutes. Keep stirring occasionally until most berries have popped and your sauce gets thick.

Step 4: Finish It Off

Take the pot off the heat. Now mix in those whole cranberries you saved earlier, plus the orange zest and vanilla. This gives your sauce some nice chunky bits and adds fresh flavor right at the end.

Step 5: Let It Rest

Your sauce will get thicker as it cools down. You can serve it warm or at room temp. For the best taste, make it a day before you need it so all those flavors can get friendly with each other. Cover what's left and keep it in the fridge - it'll stay good for 5 days.

Serving and Storage Ideas

• This sauce tastes great warm or at room temperature, letting you really taste all its flavors. It goes perfectly with turkey, ham, and other big holiday meals.
• You can make this up to 5 days ahead and keep it in the fridge in a covered container. The flavor actually gets better as it sits, which makes it perfect for busy holiday cooking.
• Don't worry about making too much! You can freeze this sauce for up to 2 months in an airtight container. Just thaw it in the fridge and give it a good stir before putting it on the table.

Quick Tips

• Want a smoother sauce? Just run an immersion blender through it after cooking or mash the berries with a spoon. This will give you a more uniform texture.
• Feel free to add more or less brown sugar depending on how sweet you like things.
• If you're a big orange fan, toss in some extra zest to brighten up the flavor even more.

Pro Chef Advice

• Ina Garten always says you should buy fresh cranberries when you can - they just taste better and give the right texture.
• Martha Stewart likes to add a little splash of Grand Marnier to fancy up traditional cranberry sauce.
• Alton Brown thinks you should make this sauce the day before you need it because the flavors really come together overnight.

Why This Works So Well

• You only need 5 ingredients to make this sauce, but it still brings amazing fresh flavor to your holiday table.
• The combo of orange and vanilla creates something special that makes this better than basic cranberry sauce.
• You can make it days before your big meal, which means one less thing to worry about when you're busy cooking everything else.

Mix It Up

• Want something grown-up? Add a splash of bourbon or Grand Marnier after cooking to give it some warmth and depth.
• Try throwing in a cinnamon stick while it cooks for a cozy spice that works great with the cranberry and orange.
• If you've got a sweet tooth, try adding some honey or maple syrup along with or instead of the brown sugar.