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If you’ve ever wondered whether cranberry orange sauce really needs to bubble away on the stove, let me introduce you to the magic of no-cook cranberry sauce. This easy cranberry sauce recipe is made in your food processor- no medium saucepan, no medium-high heat, and no waiting for it to thicken. It’s fresh, zesty, and bursting with the kind of flavor that makes your holiday table feel instantly upgraded.
This cranberry side dish is one of those make-ahead Thanksgiving sides that instantly upgrade your holiday season menu. The citrus cranberry relish brings a pop of freshness to your. Whether it’s Thanksgiving dinner or Christmas dinner, balancing the richness of the other side dishes is essential. It’s the simple cranberry topping you can spoon over anything- from turkey sandwiches to cheesecake. The easy cranberry sauce with fresh cranberries and oranges feels festive yet simple, proving that you don’t need fancy techniques to create the best cranberry sauce. Just simple ingredients and five minutes of prep make this 3-ingredient cranberry sauce a perfect addition to any holiday meal.
The Chemistry of Cranberry Sauce
You might be wondering how this homemade version thickens without cooking—the answer: natural pectin. Cranberries are full of it, and when they’re chopped and mixed with sugar, the pectin starts to do its thing even without medium heat. The sugar helps draw out moisture, thickening the mixture as it chills. The orange adds acidity and brightness- that hint of orange juice and orange zest balances the tart berries perfectly. Because it never touches heat, all that fresh, tangy flavor stays intact. The only science experiment here is learning just how long you can wait before sneaking a spoonful straight from the fridge.
Step One- Chop cranberries and oranges in a handheld food processor.
Step Two- Fold in the orange zest.
Step Three- Fold in the granulated sugar.
Step Four- Cover and chill for 2+ hours.
Recipe Troubleshooting
Too bitter? Using too much orange peel or including the white pith can make your sauce taste harsh instead of bright.
Too tart? Underripe fresh cranberries or not enough sugar can cause that.
Too watery? Too much juice from your oranges can make it watery after chilling- the cranberry sauce’s cool stage is where it thickens, so make sure you drain off excess liquid before refrigerating.
Texture too coarse? That’s a sign of not pulsing long enough in the food processor.
Can I use frozen cranberries? Absolutely- thaw them first and pat dry so you don’t end up with watery sauce.
How long does no-cook cranberry sauce last? Stored in an airtight container, it’ll stay fresh in the fridge for up to a week.
Can I use reduced sugar? Yes, but note that sugar doesn’t just help sweeten- it helps preserve and thicken, so cutting too much might affect texture.
No food processor? Try a potato masher or finely chop everything by hand- it’s rustic, but still delicious.
Serving Suggestions
Serve chilled in a glass bowl or ramekin so the fresh cranberry sauce color shines. Garnish with a twist of orange zest or a few candied cranberries. It pairs beautifully with roasted turkey, glazed ham, or baked chicken– all of which you can find linked in my other recipes. I love spreading it over leftover turkey sandwiches or on brie and cranberry smashed potatoes. It’s also an amazing topping for yogurt, oatmeal, or pancakes– breakfast of champions, holiday edition. And if you want to take it to full dessert mode, spoon it over cheesecake or vanilla cake for a festive finishing touch.
Seasonal Serving Suggestions
If you’re in full holiday season mode, this is one of those 5-minute holiday sides that saves the day when you’ve got too many things in the oven. It’s a shining star in any no-cook Thanksgiving dishes roundup and a total gem for easy holiday meal prep. It’s excellent when oven space is tight (hello, stuffing, sweet potatoes, and green bean casserole taking over). You can make a double batch of this easy sauce days ahead, and it only gets better as it chills. It’s light, tangy, and makes your whole holiday table sparkle-plus it looks stunning next to roasted meats and creamy sides.
Storage Tips
Keep your leftover cranberry sauce in an airtight container in the fridge for up to 7 days. It thickens as it chills, and the flavor actually improves over time. Always serve it cold or at room temperature- never warm, or you’ll lose that fresh, bright taste.
Freezer- You can freeze it in a freezer-safe bag or container for up to two months. Thaw overnight in the fridge and stir before serving- it’ll be just as flavorful and vibrant.
Make-ahead- This recipe was practically made for make-ahead prep. Whip it up a few days before your Thanksgiving dinner or holiday meal, and let it chill. In fact, the flavors deepen after a day or two- a good thing when you’re juggling oven space and side dishes.
Recommended Products
5-Minute No-Cook Cranberry Sauce
If you’ve been on the fence about making your own cranberry sauce, let this be your sign to skip the can. This easy recipe is bright, tangy, and the best part of every holiday table. The balance of orange juice and fresh cranberries is pure seasonal magic- and the fact that you can make it in five minutes flat? Chef’s kiss. Whether you’re prepping for Thanksgiving dinner or Christmas dinner, this is the homemade cranberry sauce recipe that proves the simplest things can be the most impressive. Just don’t be surprised when everyone asks for the “recipe card.”
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Easy Raw Cranberry Orange Sauce
Ingredients
- 4 cups cranberries fresh or frozen
- 2 peeled oranges
- 2 orange zest
- 1 1/2 cups granulated sugar
Instructions
- Add 4 cups of cranberries, 2 oranges, and 2 orange zested to a food processor. Chop until in bits and combined.
- Stir in 1 1/2 cup of granulated sugar until fully combined.
- Cover and place in the fridge for 2 hours to chill before serving.
Nutrition
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