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Cranberry Orange Sauce served in a bowl
Tangy and sweet cranberry orange sauce with zest

Cranberry orange sauce

Author: Flavelo
Recipes Cakes and Desserts Sauces and Gravies
The duet of tart cranberries (or blueberries) and sweet orange is a true classic. The natural acidity of the fruit perfectly cuts through the richness of meats (duck, venison), but is also a jewel on desserts (cheesecake, pancakes). Cornflour ensures a glossy, gel-like consistency, allowing the sauce to sit beautifully on the plate.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 130 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Grater (for zest)
  • Small bowl for cornflour

Instructions

1 ✓

Wash the orange thoroughly, grate the zest, and squeeze the juice. Wash the berries.

Tip: Only grate the orange part of the peel; the white pith is bitter!
2 ✓

In a saucepan, combine the berries, orange juice, zest, sugar, and water. Bring to a boil.

Tip: Boiling causes the berries to burst and release their juices.
3 ✓

When boiling, reduce the heat, stir in the cinnamon, and simmer for 5 minutes until the fruit softens.

Tip: Don't cook it into a mush; it's nice to keep some whole berries.
4 ✓

Mix the cornflour with a little cold water (approx. 2 tbsp) until smooth, then pour into the simmering sauce while stirring continuously.

Tip: The thickening effect of cornflour is activated by heat (gelatinisation).
5 ✓

Boil for another minute until thickened, then remove from the heat. Can be served warm or cold.

Tip: It will thicken further as it cools.

Recipe FAQ

Can I use tinned cranberries?
Yes, but they are usually sweetened, so add less sugar. Fresh or frozen give a better texture.

Ingredients

  • 200 g Cranberries or Blueberries (fresh or frozen)
  • 100 ml Fresh orange juice
  • 1 tsp Orange zest (unwaxed)
  • 50 g Sugar
  • 50 ml Water
  • 0.25 tsp Ground cinnamon
  • 1 tbsp Cornflour