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Cranberry-Orange Sauce

Cranberry-Orange Sauce

This sauce isn't just for Thanksgiving; spread it onto turkey sandwiches or wraps for extra zing. For a speedy appetizer, top cream cheese with it, and serve with crackers. Or serve it on the side with chicken salad.

Southern Living SEPTEMBER 2005

  • Yield: Makes about 4 cups
  • Cook time:15 Minutes
  • Prep time:5 Minutes


  • 1 cup sugar
  • 1 cup orange juice
  • 1 (12-ounce) bag fresh or frozen cranberries
  • 1 (6-ounce) package sweetened dried cranberries
  • 1/2 cup orange marmalade


Bring sugar and orange juice to a boil in a large saucepan over medium-high heat, stirring often; add fresh or frozen cranberries. Return to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to burst and mixture begins to thicken.

Remove from heat; stir in dried cranberries and orange marmalade. Let sauce cool; cover and chill until ready to serve.

Note: Sauce can be stored in an airtight container in the refrigerator up to 2 weeks.


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Cranberry-Orange Sauce recipe