This crowd-pleasing cranberry apple orange sauce will make you go back for seconds and thirds! The recipe is packed with the flavors of green apple, orange juice and zest, lemon juice and zest, and cinnamon, and is refined sugar-free!
I have been making this cranberry apple orange sauce for years and it is always a hit at Thanksgiving, Christmas, and essentially any winter potluck or dinner.
I use maple syrup to give the sauce a richer, sweeter, somewhat caramelized taste. Plus it is free from refined sugars. But feel free to substitute honey, white sugar, or brown sugar!
The addition of lemon zest and orange zest add a citrus flavor that complements the tartness of the cranberries and sweetness of the maple syrup.
I usually make seconds so that I have enough for leftovers, and I never ever regret that decision! I love spooning this cranberry sauce into my yogurt, oatmeal, or even use it to top salmon!
Ingredients in Cranberry Apple Orange Sauce
- Maple syrup
- Granny smith apple
- Orange (juice+ zest)
- Lemon (juice + zest)
How to Make Cranberry Apple Orange Sauce
- Thoroughly rinse fresh cranberries. Discard any berries that are mushy or don’t appear fresh. Rinse and scrub apple, orange, and lemon with a produce brush. Peel, core, and chop the apple. Zest and juice the lemon and orange. Roughly chop the walnuts.
- In a medium pot, add the cranberries, maple syrup, and 1 cup of water. Cook on medium-low heat for about 5 minutes, or until the cranberries burst.
- Add the apple, orange juice and zest, lemon juice and zest, and cinnamon to the pot. Simmer for 15-20 minutes.
- Remove from the heat. Stir in the walnuts.
- Let the sauce cool and thicken for 5-10 minutes before serving.
Is cranberry sauce served warm or cold?
Cranberry sauce is traditionally served cold, but you can certainly heat it up if that’s what you prefer.
How long does cranberry sauce last?
You can store cranberry sauce in an airtight container in the fridge for 3-4 days. Make sure to refrigerate the sauce within 2 hours of cooking it. You can find more information on food safety this holiday season here.
Can you freeze homemade cranberry sauce?
Yes, you can! To freeze cranberry sauce, first let it cool completely. Then put it in an airtight freezer bag, making sure to remove any air from the bag. Store it in the freezer for up to 2 months. Thaw the cranberry sauce in the fridge for about 1 day before using/eating it.
Is cranberry sauce gluten-free?
This version of cranberry sauce is certainly gluten-free!
Is cranberry sauce vegan?
This cranberry sauce is vegan, too!
What to do with leftover cranberry sauce:
- Mix it into overnight oats for a sweet & tart breakfast.
- For more ideas, head to this post on leftover cranberry sauce!
Looking for other dishes to make this holiday season? These are the most popular ones on the blog:
- Lemon Ricotta Butternut Squash Toast
- Maple Roasted Carrots with Lemon-Maple Tahini Sauce
- Butternut Squash and Farro Bowl
- Kale and Mushroom Quinoa Bake
- Roasted Butternut Squash and Kale Salad
Cranberry Apple Orange Sauce
- 12 oz fresh cranberries rinsed
- ¾ cup maple syrup
- 1 medium granny smith apple peeled, cored, and chopped
- 1 medium orange (juice and zest)
- 1 medium lemon (juice and zest)
- ¼ tsp cinnamon
- ½ cup walnuts chopped
- Cook cranberries, 1 cup water, and maple syrup in a medium pot on medium-low heat for 5 minutes.
- Add apple, orange juice and zest, lemon juice and zest, and cinnamon and simmer for 15-20 minutes.
- Remove from the heat. Stir in walnuts. Let cool and thicken for 5-10 minutes before serving.
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