Category: cranberry

Cranberry Sauce with Candied Oranges

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw…

Cranberry Sauce recipe-6

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw a 5 kilo turkey, an 11 pound bird, at the market the other day for €68kg, or €340 ($424).

(Although I think if you spent over four hundred dollars on a turkey, you wouldn’t forget it for a long, long time.)

Cranberry Sauce with Candied Oranges

I suggested that the turkey vendor perhaps forgot a comma because whole turkeys are, indeed, available in Paris, and they actually excellent since most are fermier, not the plump whoppers you see in the states. The only thing you have to be careful about is that one turkey might not be enough if you’re feeding a large crowd, say, a group of over six people.

Savvy Americans know to order a whole turkey in advance from their butcher and – get this: You can ask them to cook it for you. Yes, since the butchers usually have spits with roasting chickens on them, it’s usually not a problem for them to slide a turkey on there. That’s especially nice because most people in Paris just have one oven and it’s hard to tie it up for the entire day with just a bird roasting in it when you’ve got so many other things to bake and cook off.

Cranberry Sauce with Candied Oranges

The reason I am sharing this recipe today, rather than days ago when everyone was in a tizzy posting recipes, shopping and preparing their menus, is that I kind of forgot that it’s Thanksgiving. Actually, I didn’t quite forget, but wasn’t swept up in the frenzy because this week, and today, are just like any other week or day in Paris.

People go to work and school, banks and stores are open, and no one is setting their alarms for le vendredi noir (Black Friday), although that’s starting to happen in France ever since the government loosened their restrictions on allowing sales more than the government mandated twice-yearly ones, as they did before the economy took a dip. (Tomorrow, I suspect at least one vendor selling an expensive turkey in Paris is going to have to offer a serious mark-down if he wants to sell that bird.)

Cranberry Sauce with Candied Oranges

So we’re celebrating tomorrow night with some friends who are making dinner. I’m pitching in and doing some baking, as well as bringing a nice bottle of Sauternes. I also happened to have a few cans of cranberry sauce that I had brought back from the states, that I was planning to bring, just for fun.

I sent my hostess a photo and she wrote back right away, threatening to blackmail me by making my canned contraband photo public. I beat her to the punch, posting it on Instagram. But when I noticed that of the four ingredients in the can, two were industrial sweeteners, I decided to take matters into my own hands.

Cranberry Sauce with Candied Oranges

Fortunately I had a stash of fresh cranberries in my freezer, since if a turkey was €68 a pound, I’d have to dig deeper into my pockets if I was going to have to buy fresh cranberries in Paris on Thanksgiving Day.

Cranberry Sauce with Candied Oranges

I candied some organic orange slices (which were normally priced), simmered up a syrup with the sharpness of cider vinegar and a hit of dark rum, then added my precious canneberges, cooking them ’til they popped. I stirred in the candied oranges, then packed it up, ready to go – getting a recipe in just under the wire.

Happy Thanksgiving!

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Cranberry Sauce with Candied Oranges

Note that the orange slices may fall apart as they get close to being done. Not to worry; they’re just going to be chopped up later. If you want, you can substitute 3/4 cup (180ml) orange juice for the water that you cook the cranberries in. I use dark rum, but whiskey, bourbon, or an orange-flavored liqueur, such as Grand Marnier or Cointreau, would work nicely in its place. You can double or triple the recipe if you wish.
Servings 0 sauce

Ingredients

  • 1 large naval orange preferably unsprayed, or another variety, with seeds removed
  • 3/4 cup (180ml) water, plus 3/4 cup (180ml) water
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup, packed (90g) light brown sugar
  • 2 tablespoons dark rum
  • 1 stick cinnamon
  • 1 1/2 tablespoons cider vinegar
  • 1/8 teaspoon ground allspice
  • 1 cup (110g) fresh or frozen cranberries

Instructions

  • Lop off the two ends of the orange. With a sharp, serrated knife, cut the orange into 1/3-inch (1cm) slices.
  • In a medium-sized nonreactive saucepan, cover the orange slices with cold water. Bring to a boil, reduce heat, and cook at a low boil for 10 minutes. Drain. Return the oranges to the saucepan. Cover with water again, bring to a boil, and cook for another 10 minutes. Drain and rinse with cold water.
  • Return the orange slices to the saucepan, add 3/4 cup of water and granulated sugar. Bring to a boil then reduce the heat to a low boil and cook until the liquid is reduced to a thick syrup. During cooking, turn the oranges a few times in the reducing syrup so that they candy evenly.
  • As the liquid cooks down, close to when there is very little in the saucepan, monitor them closely turning them frequently to avoid burning them. Remove from heat once most of the liquid is evaporated. Tilt the oranges into a colander and let cool.
  • In the same saucepan, add the other 3/4 cup water, brown sugar, rum, cinnamon stick, vinegar, and allspice. Bring to a boil, add the cranberries, then reduce the heat slightly and cook until the cranberries pop and just start to fall apart. Chop the candied oranges into little pieces about the size of peas and add the candied oranges to the cranberries. Cook for about a minute, then remove from heat.

Notes

Serving: Pluck out the cinnamon stick and serve the sauce warm or at room temperature.
Storage: The sauce can be made up to one week in advance and refrigerated. Bring to room temperature before serving.

Related Recipes

Cranberry Sauce with Red Wine and Figs

Chocolate Pecan Pie

Mom’s Roast Turkey (Simply Recipes)

Thanksgiving Recipes

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan…

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more!

Pecan Pie with Bourbon and Ginger

What’s more traditional than pecan pie for the holidays? (That wasn’t really a question, because most of us already know the answer.) I love this zippy variation, with a triple dose of ginger and a belt of bourbon to boot. It’s especially good with a scoop of white chocolate-fresh ginger ice cream.

Pumpkin Marshmallow Pie

Swoops of billowy marshmallows over a custard-like pumpkin filling. For those vexed by weeping meringues, this stable, silky topping is the answer to your pastry prayers!

S’mores Pie with Salted Butter Chocolate Sauce

Speaking of marshmallows, if you’re looking for the ultimate do-ahead dessert, it’s hard to beat this marshmallow-topped beauty. Even if you’re not planning to make the pie, the Salted Butter Chocolate Sauce makes anything you put it on a thing of beauty.

Manhattans

Manhattans are my go-to cocktail. The foundation is just two ingredients, so they’re hard to screw up, which is easy to do with so many other holiday distractions. Even better, they do the job, coming together in a great, no-nonsense, high-performance cocktail. To dial ’em up for the holidays, add a few dashes of cardamom bitters or pumpkin bitters to the mix.

Cranberry Sauce with Candied Orange

Bits of homemade candied oranges provide a sweet/tart counterpoint to tangy cranberries. I stock up on cranberries for the holidays when I see them in Paris, but those stateside will want to get extra to make this sauce again and again. It’s good with ham, turkey, lamb, and a nice counterpoint to roasted root vegetables. You can also use it when building yourself a hefty turkey sandwich out of leftovers the next day.

Cranberry Sauce with Figs and Red Wine

Use some of that leftover wine to ramp up this holiday sauce, marrying two fall favorites; cranberries and figs. No leftover wine? Pas de problème: open a bottle. (I’m sure you’ll find something else to do with the rest…)

Cranberry Upside Down Cake

A buttery base holds up a toffee-like topping of cranberries. This cake is oh-so-good on its own, but a dollop of whipped cream (perhaps flavored with cinnamon or with lemon curd folded into it?) takes it to the next level. It’s also good with a scoop of cinnamon or vanilla ice cream, melting on top or alongside.

Pumpkin Cheesecake with Pecan Praline Sauce

I’ve been making it for well over a decade and can’t resist the praline sauce that accompanies it. It’s spiked with – yup – a belt of bourbon, and loaded with toasted pecans. Cheers!

Pumpkin Maple Flan

One of my favorite people, Ina Garten, provided the inspiration for this flan, a layer of creamy pumpkin custard bathed in a slick layer of dark caramel.

Cranberry Shrub and Cocktail

Start the holidays off right with this tangy shrub, a vinegar-berry elixir that’s great mixed with sparkling water for a non-boozy libation, or as a base for a bourbon-fueled cocktail. I’ve given options for both, which should please everybody at your holiday fête.

Pumpkin Jam

If the idea of pumpkin jam sounds funny to you, it helps to remember that pumpkins are actually fruits. And if that doesn’t do it, take a taste of this jam with just a hint of vanilla. It won over my Frenchman, who is my toughest critic. (And boy, do I have stories!)

If you’re the kind of person who sets out a plate of cheese (and those are the only kinds of people that I want to dine with), guests will love a swipe of this over a cracker smeared with chèvre (goat cheese) or cream cheese, or paired with slabs of nutty Jarlsberg, Comté or Gruyère as part of a cheese board. Don’t forget the nuts and dried fruit, too.

Chocolate Orbit Cake

This cake got its name because it launches chocolate-lovers into orbit. But it’s also an amazing do-ahead dessert, and keeps for quite a while in the refrigerator, which gives harried hosts and hostesses some time to enjoy an extra Manhattan, or two…  ; )

Pumpkin Ice Cream

It’s that time of year when you may want to keep your ice cream maker handy at all times, so you can churn and scoop up your favorite flavors. (If you’re a fan of The Perfect Scoop, this year marks the ten-year anniversary of the book, and there’s an updated edition with all-new photos and a bunch of new ice cream recipes.)

To reimagine the classic profiteroles for the holidays, swap out the vanilla ice cream with pumpkin ice cream, and replacing the chocolate sauce with the pecan praline sauce I noted above (that goes with the pumpkin cheesecake), or another favorite creamy caramel. Top them off with the French almonds from The Perfect Scoop; Heat 2 tablespoons of water with 2 tablespoons of sugar in a skillet, stirring until dissolved. Remove from heat and mix in 2 cups (160g) sliced almonds. Spread the coated nuts on a nonstick baking sheet, or one covered with a silicone mat, sprinkle with flaky sea salt, and bake in a 350ºF/175ºC oven, stirring once or twice while baking, until golden brown and crisp, about 20 minutes.

Persimmon Bread

What to do with all those persimmons? This loaf cake is moist and packed with flavor, with a hint of spices. It’s a favorite from James Beard, considered the dean of American cooking, and I think it’s time to upgrade his status to include baking.

Sweet Potato and Apricot Cake

This light cake comes from my friend Alice Medrich, and is low fat, but if you’d like, you can take it in another direction and top it with cream cheese frosting. Either way, this is a great cake.

Red Wine Pear Tart

I’m always amazed when I turn out this tart. The glistening, ruby-colored pears are so pretty I almost hate to cut it. But moments later, I’m glad that I did. Along with a spoonful of nutty crème fraîche, this riff of the classic tarte Tatin will get no arguments from traditionalists. And if it does, find less judgmental dining companions.

French Apple Cake

For the love of Dorie Greenspan comes this French apple cake, which relies on a mèlange of apples for its fruit-forward flavor.

German Apple Almond Cake

Our friends in Germany are mighty fine bakers as well and this cake from Luisa Weiss provides a generous wallop of apple flavor to any dessert buffet in each moist wedge. Almond paste is the secret to this cake and it’s worth stocking up on a tube or tin of it now – or several – so you’ll have them handy later.

Chocolate Pecan Pie

Circling back to pecan pie, this is another favorite recipe on mine, loaded with big chunks of bittersweet chocolate, who hold their own in a crowd of pecans.

Cranberry Raisin Pie

I reached deep into my past to find this pie, which was a favorite of the late Marion Cunningham. If you don’t have time to peel a bushel of apples, simply mix up a sack of cranberries and raisins, and voilà…you’ve got a fruit pie that will be just as memorable as Marion.

Quick Mincemeat

Traditional mincemeat has a dubious reputation, but this one will change your mind. I promise. Bits of candied orange, dried fruits, and festive spices meld together into a tasty mixture that can be added to apple pie or pear crisp, making it go from ho-hum…to oh boy!

Israeli Couscous with Butternut Squash and Preserved Lemons

Hitting the savory side, this side dish is one of the most popular in my repertoire. The squash is a no-brainer for the winter, but swap out dried cranberries for the raisins and you’ve got a holiday-friendly side dish that’s a break from the usual mash-up of carbs. Another bonus: This can be made in advance and rewarmed before serving.

Cheese Ball

Proving it’s not too late to get on the ball, I tackled this cheese ball made with several kinds of cheeses, along with chives, dates, and a dash of hot sauce, rolled in buttered and salted pecans. If you’re too high up on your horse to consider a cheese ball, Fromage forte is the way the French use up all those scraps of cheese, whipped up with plenty of garlic. It’s great to spread on slices of baguette, or even crisp apples.

Gougères

The French do have their version of cheese “balls.” These puffs are lighter-than-air and baked to a crisp. No one can resist nibbling on these, especially if you serve them warm.

Spicy Pretzel and Nut Mix

I cast a skeptical eye over recipe titles that promise something to be “the best,” but in this case, I’m going there. This is The Best Cocktail Snack Ever. A crunchy mix of salty pretzels and lots of nuts, baked in a maple syrup, brown sugar, and butter mixture until crisp. You’ll want to print this recipe out and put it at the top of your appetizer recipe roster.

Artichoke Tapenade

In a hurry? Don’t worry, who isn’t? I don’t mind opening a can of artichoke hearts and putting my food processor into service, for this Provençal-inspired spread. Do-ahead types will appreciate that it holds well in the refrigerator (ditto with the next tapenade recipe), and guests will appreciate how good it tastes spread on croutons or crackers, along with a glass of sparkling wine or Chablis.

Olive Fig Tapenade

This olive-based tapenade isn’t the pits. In fact, it’s even better than the usual tapenade because there’s less pitting involved, getting an extra boost from dried figs, whose natural sweetness compliments the salty olives and capers. I was inspired by this one from Carrie Brown of the famous Jimtown Store in Northern California.

Candied Peanuts

Looking for the perfect hostess gift? Instead of tying a bow around a bottle, make a batch of these candied peanuts and give them instead. I keep a stack of cellophane bags and raffia ready, to tie ’em up and give them out. Someone once told me that anyone can buy a gift; it’s the homemade ones that really show that you care. If that’s the case, feel free to make a batch for yourself as well. Sharing may be caring, but being selfish has its rewards, too.

Classic Chunky Cranberry Sauce

Chunky cranberry sauce lovers, this one’s for you: with a thick and chunky texture and the perfect balance of tart and sweet (well, I think it’s perfect, but the beauty of this recipe is you can customize it to your personal tastes!) This tried-and-true recipe requires only a few ingredients, minimal prep, and under 15 […]

The post Classic Chunky Cranberry Sauce first appeared on Love and Olive Oil.

Chunky cranberry sauce lovers, this one’s for you: with a thick and chunky texture and the perfect balance of tart and sweet (well, I think it’s perfect, but the beauty of this recipe is you can customize it to your personal tastes!) This tried-and-true recipe requires only a few ingredients, minimal prep, and under 15 minutes of time from start to finish!

Make this classic recipe your go-to cranberry sauce, and use it as a foundation for your own inspired creation—a choose-your-own-adventure cranberry sauce if you will. The only limit is your imagination!

White bowl filled with a chunky cranberry sauce and two spoons on a white marble background.

Homemade cranberry sauce is one of my favorite parts of the holidays. The intense tartness is the perfect contrast to the rich, fatty flavors and textures on the rest of your plate. I like to get a bit of cranberry sauce with each and every bite.

Another thing I love about cranberries are their versatility: there are so many complementary flavors that go with this unique fruit, from savory winter spices to sweet summer berries, zesty citrus to spicy peppers and sultry liqueurs (just take a walk down the cranberry juice aisle in your local market and it will be obvious that cranberry goes with just about anything).

That means that I can make a different kind of cranberry sauce every year and never get bored.

But still, there’s something to be said for the classic, with the perfect balance of sweetness, and a hint of lemon to compliment the natural tannins in the cranberries.

Want More Jam Recipes?

Check out my new cookbook, That’s My Jam, with 52+ seasonal recipes for jams, jellies, marmalades & more!

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The question is: are you team chunky-homemade cranberry sauce or team jellied-from-the-can? Chances are your Thanksgiving table is probably split right down the middle, with both sides staunchly arguing for their candidate of choice. Such a heated debate has ruined many a Thanksgiving.

While this recipe is intended for the chunk-ocrats among us, if you happen to identify with the jelly-can party (or have dinner guests who do), don’t worry, I have a recipe for that too which you can find in my book, That’s My Jam. It’s a recipe that will please the canned-cran lovers but still bring that homemade touch to the table. Might I suggest making a batch of both?

If you’d rather not make two batches of sauce, you can follow this recipe but run the mostly-cooked cranberries through a food mill for a smoother, saucier texture (not quite jellied—it needs more pectin for that—but it might be the perfect compromise!) Return to the stovetop and cook a few minutes longer to thicken. You’ll end up with a batch of beautifully saucy, spoonable deliciousness that should please just about everyone!

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Cranberry Edition mini eBook cover mockups.
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Cranberry Sauce

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.This Cranberry Sauce is the a classic make-ahead cranberry recipe with notes of orange. It’s super easy to make it yourself and it tastes a million times better than store bought! Cranberry Sauce is a staple for so many people during the holidays. Alongside meat, veggies, and stuffing it’s a classic Thanksgiving recipe! It’s made…

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.

This Cranberry Sauce is the a classic make-ahead cranberry recipe with notes of orange. It’s super easy to make it yourself and it tastes a million times better than store bought!

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.

Cranberry Sauce is a staple for so many people during the holidays. Alongside meat, veggies, and stuffing it’s a classic Thanksgiving recipe! It’s made with fresh cranberries and it has hints of orange, which adds such a freshness. I thought I hated cranberry sauce until I made it at home from scratch – it’s unbelievably easy and delicious! PLUS you can make it ahead of time and store in the fidge or freezer – making the holiday much easier.

A top view of cranberry sauce ingredients: a bag of cranberries, a bowl of sugar, a glass of water, a cup of orange juice, a small bowl of cinnamon, and a dish of orange zest, all labeled on a white surface.

Ingredients Needed

  • Cranberries: I used fresh cranberries, but you could use frozen thawed cranberries.
  • Orange: Orange zest and juice add the best hint of tang and citrus that goes so well with the sweet cranberry.
  • Cinnamon: Cinnamon is a classic holiday spice – you could also add a cinnamon stick during cooking and remove it once it cools.
  • Sugar: Granulated sugar adds the sweetness needed to counteract the tartness of the berries.
  • Variations: Add chopped pecans, vanilla extract, or a pinch of nutmeg at the end of cooking.

You’re not missing anything – there is no cornstarch in this recipe. The pectin in the fruit, along with the sugar, are all the thickeners you need.

A pot of golden yellow liquid is on top of a black induction cooktop. The cooktop displays a digital reading. The scene is set against a smooth white countertop, and a metal ladle rests inside the pot.
A pot of cranberries is being heated on an induction cooktop. The cooktop displays a temperature setting. The cranberries are submerged in liquid, indicating they are being cooked, possibly for a sauce or compote.
A saucepan filled with a bubbling red cranberry sauce placed on a black induction cooktop. The sauce contains visible whole cranberries and is in the process of simmering.
A pot of cranberry sauce with visible cranberries and a sprinkle of cinnamon on top, simmering on an induction stove. The surface is white, and the steam rises from the pot, indicating its hot.

How to make Cranberry Sauce

  1. Add sugar, orange zest, water, and orange juice to a medium pot. Cook over medium-high heat until it comes to a boil.
  2. Once boiling, add cranberries and cook until they pop and thicken. For a thinner sauce, cook less time. For a thicker sauce, cook the full time.
  3. Place in a bowl and let come to room temperature, then cover and chill until ready to use. It will thicken more as it cools.

Ways to Use Cranberry Sauce

There are so many ways to use this sauce beyond the traditional side dish:

  • Add it to a charcuterie board as a dip or topping for the cheese.
  • Make Cranberry Brie Bites.
  • Top pancakes or waffles, or even as jam on toast.
  • Have it as dessert over ice cream.
  • Make a turkey sandwich with leftover turkey and stuffing.
  • Add it to oatmeal or yogurt!
A white bowl filled with cranberry sauce garnished with orange peel sits on a table. Fresh cranberries, halved oranges, rosemary sprigs, and a striped cloth surround the dish.

Expert Tips

  • If you use frozen berries, make sure to pat them dry after defrosting.
  • If you want a thicker jam, cook for the full time. Cook for less time if you like a thinner sauce.
  • Store cooled cranberry sauce in an airtight container and store in the refrigerator for about 3-4 days or freeze for a month, making it the perfect make ahead side dish.

FAQs

Is cranberry sauce supposed to be sour?

We prefer it sweeter, which is why I add sugar.

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.
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Cranberry Sauce Recipe

Homemade Cranberry Sauce is so easy to make and it tastes so much better than store bought. This cranberry sauce recipe has notes of orange and is delicious.
Course Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings
Calories 970kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 1 cup (200g) granulated sugar
  • 1 teaspoon orange zest
  • ½ cup water
  • ½ cup fresh orange juice
  • 1 (12-ounce) bag cranberries
  • ¼ teaspoon ground cinnamon

Instructions

  • Add sugar, orange zest, water, and orange juice to a medium saucepan. Stir to combine and then cook over medium heat until it comes to a boil.
  • Once boiling, add cranberries and cook, stirring often, until they pop and thicken, approximately 8-12 minutes. For a thinner sauce, cook less time. For a thicker sauce, cook the full time.
  • Place in a bowl and let come to room temperature, then cover and chill until ready to use. It will thicken more as it cools.

Notes

  • Store in an airtight container in the refrigerator for several days or freeze for up to a month.

Nutrition

Serving: 1serving | Calories: 970kcal | Carbohydrates: 250g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 10mg | Potassium: 260mg | Fiber: 1g | Sugar: 247g | Vitamin A: 258IU | Vitamin C: 65mg | Calcium: 28mg | Iron: 0.4mg

Other Sauce Recipes

Apple Cranberry Pie

sliced pie with cranberries on the inside on a white plate.This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust. This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall…

sliced pie with cranberries on the inside on a white plate.

This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust.

sliced pie with cranberries on the inside on a white plate.

This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall pie recipe! The top of the pie is a double crust – but yo could also make it with a lattice top or with crumble topping – your choice. Apple Cranberry filling is sweet and tart with notes of orange – perfect served with a scoop of vanilla ice cream.

ingredients in apple cranberry pie laid out on a white counter.

Ingredients Needed

  • Pie Dough: You can make it homemade or buy a refrigerated pack of two.
  • Apples: Granny Smith and Honey Crisp are my favorite for baking.
  • Orange Juice and Zest: Orange flavors pair so nicely with cranberry.
  • Cornstarch: Helps firm up the center of the pie.
  • Spices: Make a perfectly spiced pie with cinnamon and nutmeg.
  • Cranberries: This recipe was tested with fresh cranberries. I don’t recommend dried cranberries – save those for white chocolate cranberry cookies.
process shot of apple cranberry pie being made.
process shot of apple cranberry pie being made.
process shot of apple cranberry pie being made.
process shot of apple cranberry pie being made.

How to make Apple Cranberry Pie

  1. Place crust in your pie pan and decide if you want to do a lattice crust on top, a double crust, or crumble topping.
  2. Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
  3. Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
  4. Pour sugar mixture over apples and add cranberries. Toss to combine.
  5. Pour filling into prepared pie dish. It will be piled high.
  6. Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional). Place pie on a baking sheet and top with a pie shield (or strips of foil).
  7. Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook until the crust is light golden and filling is bubbly.
sliced pie with cranberries on the inside in a clear pan.

Storing Pie

Apple pies like this are perfect to make ahead because they need to cool completely and chill before serving. You can make this pie up to 2 days ahead. Wrap well with plastic wrap and store in the refrigerator. You can also freeze the entire cooled pie or freeze leftover slices.

Expert Tips

  • I always bake my pies at a high temperature for 10-15 minutes to avoid a soggy bottom crust.
  • Let the pie cool completely before cutting. It will cut easiest if you chill the pie first.
  • Serve with ice cream or whipped cream.
  • Have leftover fresh cranberries? Use them to make cranberry orange punch or cranberry quick bread.

FAQs

Why are my apples not cooked?

Make sure your apples are very thinly sliced and equal in size. That way they’ll break down and all cook evenly and get cooked through – this will avoid a crunchy apple. I prefer slices to chunks for this reason.

Can I use frozen or dried cranberries?

Dried cranberries won’t work in this pie. However, frozen cranberries can be thawed, drained, and added to the apples just like fresh can.

sliced pie with cranberries on the inside on a white plate.
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Apple Cranberry Pie Recipe

A classic combination – Apple Cranberry Pie is a cran apple pie with orange flavor in a homemade pie crust – the perfect thanksgiving apple pie recipe.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 servings
Calories 234kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 2 recipes pie crust from scratch or a refrigerated pack of 2
  • 4 cups apples peeled and sliced (about 2.5 pounds)
  • 1 tablespoon orange juice
  • ¾ cup (150g) granulated sugar
  • ¼ cup cornstarch 32g
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon orange zest
  • 1 ½ cups (150g) cranberries (see note)

Instructions

  • Preheat oven to 425°F.
  • Prepare pie crust as directed (see note). Place one pie crust in a 9-inch pie plate (let the edges hang over). Roll the second pie crust flat to use as a double crust. Set aside while preparing pie.
  • Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
  • Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
  • Pour sugar mixture over apples and add cranberries. Toss to combine.
  • Pour filling into prepared pie crust. It will be piled high.
  • Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional).
  • Place pie on a cookie sheet and top with a pie shield (or strips of foil).
  • Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook an additional 40-50 minutes, or until the crust is light golden and filling is bubbly.
  • Cool completely before cutting. It will cut easiest if you chill the pie first. Serve with ice cream or whipped cream.

Notes

  • Pie Crust: If you use my all butter pie crust, you can make it up to 24 hours ahead. You can either chill the crust before rolling, then roll and put in pie shell when ready to make the pie or you can roll and place one in pie plate and chill both up to 24 hours, but remove from the refrigerator before making filling so it has a few minutes to warm up. If using a store bought refrigerated crust, thaw according to package directions and place in pie plate just before making filling.
  • Apples: I used Granny Smith. You can also use Honeycrisp apples.
  • Cranberries: If you have frozen cranberries, thaw and drain all liquid before adding to the apple mixture.
  • Store pie in the refrigerator, loosely covered. Pie can also be frozen for several months.

Nutrition

Serving: 1servings | Calories: 234kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 117mg | Potassium: 101mg | Fiber: 3g | Sugar: 20g | Vitamin A: 46IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg

Other Cranberry Recipes

Cranberry Orange Bread

sliced cranberry bread on a cutting board.Cranberry Orange Bread is an easy quick bread recipe that’s soft and moist with tons of orange flavor. It’s bursting with fresh cranberries and a delicious orange glaze on top! I love quick bread so much – especially my banana bread recipe and my lemon bread. Orange and cranberry flavors go so well together and…

sliced cranberry bread on a cutting board.

Cranberry Orange Bread is an easy quick bread recipe that’s soft and moist with tons of orange flavor. It’s bursting with fresh cranberries and a delicious orange glaze on top!

sliced cranberry bread on a cutting board.

I love quick bread so much – especially my banana bread recipe and my lemon bread. Orange and cranberry flavors go so well together and are perfect at the holidays. This Orange Cranberry Bread is has the best orange flavor throughout – and that sweet orange glaze is the perfect finisher to mix with the tart cranberries. I couldn’t stop sneaking pieces of this bread and it’ll for sure show up on both my Thanksgiving Christmas tables.

ingredients in cranberry orange bread laid out on a white counter.

Ingredients Needed

  • Sugar: The bread uses granulated sugar and the glaze uses powdered sugar (confectioners’ sugar).
  • Orange: I used orange juice and orange zest to give the best orange flavor – fresh is best.
  • Buttermilk: Buttermilk is needed for the bread to rise properly. You can also use regular milk or non-dairy milk and add 1 tsp vinegar or lemon juice.
  • Cranberries: This recipe was tested with fresh cranberries. If you use frozen, be sure to thaw them and pat dry.
process shot of cranberry orange bread being made.
process shot of cranberry orange bread being made.
process shot of cranberry orange bread being made.
process shot of cranberry orange bread being made.

How to make Cranberry Orange Bread

  1. Stir together the sugar and orange zest in a large bowl, set aside.
  2. Whisk together buttermilk, orange juice, oil and egg. Set aside.
  3. Whisk together flour mixture, salt, baking powder, and baking soda in a small bowl. Set aside.
  4. Add wet ingredients to sugar mixture and stir until combined. Stir in dry ingredients, then fold in chopped cranberries.
  5. Pour batter into prepared pan. Bake 45-55 minutes, or until a toothpick comes out with just a few crumbs (test in the very center of the loaf). Cool before removing from pan.
  6. Once cool, make the glaze by whisking powdered sugar with orange juice and adding just enough cream or milk to get a drizzle. Drizzle over bread; let set. Slice and serve.
sliced cranberry bread on a cutting board.

Expert Tips

  • Since I can never find frozen cranberries at my store, I used fresh and this recipe has never been tested with frozen cranberries. If you want to try with frozen, make sure to strain and dry them before adding them in.
  • Let the icing on this bread dry on a wire rack before serving or storing.
  • You can store this recipe at room temperature or place in the freezer for about a month or so. Wrap it well in plastic wrap or place in an airtight container.

FAQs

Why does my bread come out crumbly?

This bread will be crumbly until it cools so let it cool completely before slicing.

How do you know quick bread is done baking?

A toothpick will come out clean from the center of the crack in the bread.

sliced cranberry bread on a cutting board.
Print

Cranberry Orange Bread Recipe

Soft and moist and fluffy – this Cranberry Orange Bread is a quick bread that's bursting with orange flavor and cranberries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 500kcal
Author Dorothy Kern
Cost $10

Ingredients

Bread:

  • 1 cup (200g) granulated sugar
  • 1 tablespoon orange zest
  • ¾ cup (177ml) buttermilk
  • ¼ cup (59ml) fresh orange juice
  • ¾ cup (177ml) vegetable oil
  • 1 large egg
  • 2 cups (248g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ cups fresh cranberries coarsely chopped

Glaze:

  • ½ cup (57g) powdered sugar
  • 1 tablespoon orange juice
  • 1-2 tablespoons heavy cream or milk

Instructions

  • Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick cooking spray (or baking spray, the kind with flour in it).
  • Stir together the sugar and orange zest in a large bowl, set aside.
  • Whisk together buttermilk, orange juice, oil and egg. Set aside.
  • Whisk together flour, salt, baking powder, and baking soda in a small bowl. Set aside.
  • Add wet ingredients to sugar mixture and stir until combined. Stir in dry ingredients, then fold in chopped cranberries.
  • Pour mixture into prepared pan. Bake 45-55 minutes, or until a toothpick comes out with just a few crumbs (test in the very center of the loaf). Cool before removing from pan.
  • Once cool, make the glaze by whisking powdered sugar with orange juice and adding just enough cream or milk to get a drizzle. Drizzle over bread; let set. Slice and serve.

Notes

  • If you don’t have buttermilk, add 1 teaspoon lemon juice or white vinegar or measuring cup, then fill to the ¾ cup mark with milk. Let sit 5 minutes before using.
  • You can also do this method if using nondariy milk.
  • This recipe has only been tested with fresh cranberries (I can never find frozen in my grocery stores).
  • When making the glaze, you can use heavy cream, half and half, milk or nondairy milk. The less fat in the milk the less you’ll need to use – so start with 2 teaspoons and work your way up if not using heavy cream.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 75g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 287mg | Potassium: 152mg | Fiber: 2g | Sugar: 38g | Vitamin A: 102IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 2mg

Other Cranberry & Orange Recipe

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1-Bowl Cranberry Orange Scones (Vegan + GF)

Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones! 
These EASY, 1-bowl scones are fluffy, citrusy, lightly sweete…

1-Bowl Cranberry Orange Scones (Vegan + GF)

Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones! 

These EASY, 1-bowl scones are fluffy, citrusy, lightly sweetened, generously studded with fresh cranberries, and undetectably vegan + gluten-free. Perfect for holiday breakfasts, brunches, and beyond! Let us show you how it’s done!

These fluffy, tender, gluten-free scones get their perfect texture from a mix of almond flour, oat flour, and potato starch.

1-Bowl Cranberry Orange Scones (Vegan + GF) from Minimalist Baker →

Cranberry Relish

The best Cranberry Relish recipe in a bowl, processed until smooth.The best Cranberry Relish recipe is made with just 3 ingredients, tastes so fresh, and has been a family favorite for generations! It has an incredible sweet, tangy flavor and is perfect served with Thanksgiving turkey, chicken, or pork. Looking for more Thanksgiving recipes? Don’t miss my Thanksgiving Turkey, Homemade Dinner Rolls, Thanksgiving Stuffing, or…

The best Cranberry Relish recipe in a bowl, processed until smooth.

The best Cranberry Relish recipe is made with just 3 ingredients, tastes so fresh, and has been a family favorite for generations! It has an incredible sweet, tangy flavor and is perfect served with Thanksgiving turkey, chicken, or pork.

Looking for more Thanksgiving recipes? Don’t miss my Thanksgiving Turkey, Homemade Dinner Rolls, Thanksgiving Stuffing, or Sweet Potato Casserole!

A bowl full of the best Cranberry Relish recipe, with a spoon for serving.

It’s not Thanksgiving at our house without Cranberry Relish

It wasn’t until I was an adult that I learned some people don’t like cranberry condiments paired with their turkey. What?! Then I’m convinced they haven’t tried this fresh, uncooked cranberry sauce. I’m just obsessed with the fresh citrus flavor of this cranberry relish and I love how easy it is to make; no cooking required and it will keep in the fridge for days if you want to make it in advanced.

I also love a delicious, traditional cooked cranberry sauce as well, but if I had to choose between the two, fresh cranberry relish wins every time. It makes great leftovers too, smothered on leftover homemade rolls with leftover turkey meat.

Make sure to give yourself a stress-free Thanksgiving by checking out all of my Make-Ahead Thanksgiving recipes and my go-to Thanksgiving Menu!

Cranberry Relish vs Cranberry Sauce?

Cranberry Relish is made from uncooked, raw ingredients blended in a food processor. It tastes fresh and tart. Cranberry Sauce is the traditional sauce that is cooked on the stove, thicker, and often much sweeter. They are both delicious, it really just comes down to personal preference.

How to make Cranberry Relish:

Combine: Slice the two ends of the orange, just until you see the flesh. Leave the rest of the skin on and cut orange into 8 wedges. Add orange wedges, fresh cranberries, and sugar to food processor and pulse until smooth and no large chunks remain. Pour into an airtight container and refrigerate for at least one hour before serving.

Two images showing a cranberry orange relish recipe with fresh cranberries, sugar, and orange slices being processed in a food processor until smooth.

Serve Cranberry Relish On:

Make Ahead and Freezing Instructions:

To Make-Ahead: Make ahead and store in an airtight container in the refrigerator for up to 2 weeks.

To Freeze: Store in a freezer safe container and freeze for 2-3 months. Thaw completely in the fridge before using.

Have leftover fresh Cranberries? Make:

Follow me for more great recipes

The best Cranberry Relish recipe in a bowl, processed until smooth.
Print

Cranberry Relish

The best Cranberry Relish recipe is fresh and uncooked, made with just 3 ingredients. It's a classic recipe that's been our family's favorite for generations!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 15
Calories 330kcal
Author Lauren Allen
Cost $4

Ingredients

US Customary – Metric

Instructions

  • Slice the ends off of the orange, just until you see the flesh. Leave the rest of the skin on the orange and slice into 8 wedges.
  • Add fresh cranberries, orange wedges and sugar to a food processor and process until smooth (or until no large chunks remain).
  • Refrigerate for at least 1 hour before serving (or up to 1-2 weeks). Serve over turkey, chicken, pork loin etc.

Video

Notes

Yield: makes 3 cups, Serving Size: about 3 Tablespoons
Make-Ahead Instructions: Make ahead and store in an airtight container in the refrigerator for up to 2 weeks.
To Freezing Instructions: Store in a freezer safe container and freeze for 2-3 months. Thaw completely in the fridge before using.

Nutrition

Calories: 330kcal | Carbohydrates: 85g | Sodium: 2mg | Potassium: 175mg | Fiber: 6g | Sugar: 75g | Vitamin A: 165IU | Vitamin C: 38.3mg | Calcium: 27mg | Iron: 0.3mg

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I originally shared this recipe November 2016. Updated October 2019 and November 2024.

Cranberry Pistachio Biscotti

When it comes to holiday baking, I always look for a recipe that feels as festive as it tastes, and these Cranberry Pistachio Biscotti hit the mark. They’re sweet, lightly crunchy, and packed with buttery green pistachios and tart red cranberries.&#160…

When it comes to holiday baking, I always look for a recipe that feels as festive as it tastes, and these Cranberry Pistachio Biscotti hit the mark. They’re sweet, lightly crunchy, and packed with buttery green pistachios and tart red cranberries.  And let’s not forget the pièce de résistance - the optional chocolate dip (though,...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Cranberry Pistachio Biscotti.