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Best Make-Ahead Cranberry Orange Sauce with Pecans

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This make-ahead cranberry orange sauce with toasted pecans is tangy, sweet, and full of texture. Perfect for holiday tables, it comes together in 20 minutes and improves after a day in the fridge.

Ingredients

Scale
  • 12 ounces fresh cranberries (one standard bag)
  • 3/4 cup granulated sugar
  • 1/2 cup fresh orange juice (from about 2 medium oranges)
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1/2 cup chopped pecans, toasted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  1. Toast the pecans: Place a small skillet over medium heat. Add the chopped pecans in a single layer. Stir constantly for 3-5 minutes until fragrant and slightly darker. Immediately transfer to a plate to cool.
  2. Zest and juice the oranges: Wash oranges thoroughly. Zest one orange to get 1 tablespoon of zest. Cut both oranges in half and juice to get 1/2 cup of fresh orange juice. Strain out seeds.
  3. Combine base ingredients: In a medium heavy-bottomed saucepan, combine fresh cranberries, granulated sugar, fresh orange juice, and orange zest. Stir well.
  4. Bring to a simmer: Place saucepan over medium-high heat. Stir occasionally. After 4-5 minutes, cranberries will start to pop. Reduce heat to medium-low.
  5. Cook until thickened: Let simmer gently for 10-12 minutes, stirring occasionally, until most cranberries have burst and mixture is thick and chunky. For smoother sauce, gently crush remaining whole berries with a spoon.
  6. Add spices: Stir in ground cinnamon, ground ginger, and a pinch of salt. Simmer for 2 more minutes.
  7. Remove from heat and add vanilla: Take saucepan off heat. Stir in vanilla extract.
  8. Stir in toasted pecans: Fold in cooled, toasted pecans. Reserve a small handful for garnish if desired.
  9. Cool and store: Let sauce cool completely in saucepan. Transfer to a clean glass jar or airtight container. Refrigerate.
  10. Let flavors meld: Refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

This sauce improves after a day or two in the fridge. For a smoother sauce, crush remaining whole berries. Toasting pecans is crucial for flavor. Add pecans after cooking to retain crunch. Can be made up to 2 weeks ahead. Freezes well for up to 3 months.

Nutrition

Keywords: cranberry orange sauce, make-ahead cranberry sauce, cranberry sauce with pecans, holiday cranberry sauce, easy cranberry sauce

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