Easy Cranberry Sauce with Orange Liqueur (updated)

The very best Cranberry Sauce we’ve ever made also happens to be the easiest. I mean, yes, opening a can is easier but this is a close second.

In our view, really good cranberry sauce has a balance of tart and sweet, with subtle notes of bitterness and spice. It should brighten the other, more muted flavors on the typical Thanksgiving plate, without overpowering them.

Cranberry and orange are a great combination, so we kick up the citrus flavor with fresh orange juice, orange zest and a bit of orange liqueur. You can use whatever kind of orange liqueur you have on hand. We’ve made this with Cointreau, Triple Sec and Dry Curacao and it would be hard to tell the difference. If you’re buying something just for this recipe, go with a less expensive option.

The magic of cranberries is pectin

Pectin is the “glue” that holds plant cells together. Powdered or liquid pectic is often added to jellies and jams to give them that thick, spreadable texture. Cranberries happen to have the perfect amount of natural pectin, so nothing extra is needed to make the sauce thick. All you need to do is cook them until they burst, and they take care of the rest.

They also last a very long time in the refrigerator, due to their high acidity and natural microbial properties. That means you can make them well in advance, and they’ll be fine. We always make ours at least a week ahead, which is especially helpful if you’re making a full feast.

Keep the flavors simple

Cranberries are naturally tart and flavorful so they don’t need a lot to make them shine. A little orange juice, zest and a splash of celebratory booze. We like to add a little spice for depth, in the form of a cinnamon stick or star anise pod and a small grating of nutmeg. That’s it.

Oh, and don’t forget to use your leftovers in this Cranberry Whisky Cocktail!

For nostalgia’s sake, I’m going to keep our original post below, because it has a photo of our beautiful, late pup, Arya.

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Happy Thanksgivukkah everyone!

This is going to be a quick post because we’re in the midst of Thanksgiving cooking madness and if I’m gone too long, Matt will glaze the dog and confit the chickens.

You can also leave the alcohol out completely and just use the orange juice and spices.

You’re aiming for a balance of tartness (more berries) and sweetness (more sugar) – it’s not a bad idea to have extra of both on hand in case you decide you want to shift the flavor either way.