Blood Orange Cranberry Sauce

WANT TO SAVE THIS RECIPE?

Rich, vibrant, and bursting with sweet-tart citrus flavor, this Blood Orange Cranberry Sauce is not your average holiday side dish. Whether you’re dressing up your Thanksgiving table or adding a pop of color to a weeknight pork tenderloin, this sauce delivers the perfect balance of brightness and depth. The natural sweetness of blood oranges complements the tangy cranberries, creating a luxurious texture that pairs beautifully with both savory and sweet dishes.

What makes this recipe extra special is how quickly it comes together. In less than 20 minutes, you have a stunning ruby-red sauce that tastes like it simmered all day. Plus, the addition of a hint of warm spices brings that comforting holiday aroma we all crave this time of year. Serve it warm, chilled, or even as a glaze—there’s no wrong way to enjoy it.

---

Preparation Phase & Tools to Use

Making Blood Orange Cranberry Sauce is beautifully simple, but using the right tools makes all the difference:

• Medium Saucepan: This is your main cooking vessel, perfect for even heating and reducing the fruit mixture without scorching.
• Citrus Juicer or Reamer: Essential for extracting every drop of juice from your blood oranges.
• Fine Mesh Sieve (optional): If you prefer a smoother texture, use this to strain out the skins or pulp after cooking.
• Wooden Spoon or Silicone Spatula: Helps stir gently without breaking down the cranberries too soon.
• Zester or Microplane: If you’re adding zest for extra citrus flavor, this tool gets just the right amount of peel without the bitter pith.

Keep these handy, and you’ll breeze through the prep with ease.

---

Ingredients for the Blood Orange Cranberry Sauce

Each ingredient in this Blood Orange Cranberry Sauce brings something vital to the flavor and texture:

• Fresh Cranberries: The star of the show. These burst as they cook, releasing tartness and creating a thick, jammy base.
• Blood Oranges (juice and zest): These offer a bold citrus twist that’s sweeter and more complex than standard oranges.
• Granulated Sugar: Helps balance the tartness of the cranberries while thickening the sauce.
• Cinnamon Stick: Adds a warm spice note that infuses as the sauce simmers.
• Fresh Rosemary (optional): Offers an herbal note that complements the fruity richness.
• Water: Just enough to help the cranberries break down as the sauce begins cooking.

This minimal ingredient list creates maximum flavor, especially when you use fresh, high-quality produce.

---

How To Make the Blood Orange Cranberry Sauce

Step 1: Prep Your Ingredients

Rinse the cranberries, zest one of the blood oranges, and juice both oranges. Measure out the sugar and water, and set aside your cinnamon stick.

Step 2: Simmer the Base

In your medium saucepan, combine the cranberries, blood orange juice, water, and sugar. Bring the mixture to a gentle boil over medium heat, stirring occasionally.

Step 3: Add Flavor

Once the cranberries begin to pop, toss in the cinnamon stick and orange zest. If you’re using rosemary, now’s the time to add a sprig as well.

Step 4: Reduce and Thicken

Let the mixture simmer for 10–15 minutes. Stir frequently to avoid burning. As the cranberries burst and the liquid reduces, the sauce will thicken to a jam-like consistency.

Step 5: Finish and Cool

Remove from heat and discard the cinnamon stick (and rosemary if used). Taste and adjust sweetness if desired. Let the sauce cool before transferring it to a serving dish or airtight container.

---

How to Serve and Store Blood Orange Cranberry Sauce

This vibrant sauce shines in both traditional and unexpected ways. Serve it warm over roasted turkey or pork loin for a holiday classic, or chill it and use it as a sweet-tart topping for baked brie, yogurt bowls, or even vanilla ice cream. Its bold color and citrusy aroma make it a showstopper on any table.

When it comes to storing, let the sauce cool completely before placing it in an airtight container. It will stay fresh in the fridge for up to 10 days. You can also freeze it for up to 2 months—just thaw overnight in the refrigerator before using. The texture holds up beautifully!

---

Frequently Asked Questions

Can I use regular oranges instead of blood oranges?

Yes, you can substitute regular oranges if blood oranges aren’t available. However, the flavor will be less complex and the color slightly lighter.

Do I need to use fresh cranberries, or can I use frozen?

Frozen cranberries work just as well. No need to thaw them first—just add them straight to the pan.

Is it possible to make this ahead of time?

Absolutely! This sauce is even better the next day as the flavors continue to meld. It’s a perfect make-ahead dish for stress-free entertaining.

Can I reduce the sugar?

You can reduce the sugar to your taste, especially if you prefer a more tart sauce. Start with 1/3 cup and adjust after tasting.

What can I do if the sauce is too thick?

Add a splash of water or more orange juice and gently reheat it while stirring until you reach your desired consistency.

Can I use dried rosemary instead of fresh?

Fresh rosemary is ideal for a delicate flavor, but you can use a small pinch of dried rosemary if needed. Be sure to strain it out before serving to avoid bitterness.

---

Want More Sauce & Spread Ideas?

If this Blood Orange Cranberry Sauce brightened your table, you’ll love exploring these other savory-sweet combos:

• Creamy Garlic Butter Lobster Tails — perfect for pairing with citrusy sauces.
• Mediterranean Feta Dipping Oil Recipe for bread or veggies.
• Orange Dreamsicle Salad if you love citrus-forward dishes.
• Whipped Feta with Roasted Strawberries for a sweet-savory spread.

Looking for even more creative ways to elevate your meals? Check out my daily recipes and tips over on Pinterest: Life With Olivia on Pinterest

Save This Recipe for Later

📌 Save this recipe to your Pinterest board so it’s ready when the holidays roll around—or whenever a citrus craving strikes.

And if you made this Blood Orange Cranberry Sauce, I’d love to know how it turned out. Did you add a twist of your own? Maybe a splash of vanilla or a cinnamon-orange liqueur? Share your take in the comments!

Let’s swap ideas and make each meal more memorable, one sauce at a time.

---

Print

WANT TO SAVE THIS RECIPE?