Let me introduce you to my Easy Cranberry Apricot Sauce with Orange, a simple, flavor-packed recipe ready in just 15 minutes. The sweet apricots, tart cranberries, and fresh orange make it the perfect companion to roasted turkey.

At our Thanksgiving table, I serve it alongside my chestnut-stuffed Thanksgiving turkey and plenty of savory sides. The sweetness of the apricots and golden raisins balances the tart cranberries beautifully, while fresh orange adds just the right brightness. If you are planning your holiday dinner, I have gathered some wonderful traditional and easy Thanksgiving side dishe that will make your celebration extra special.

Easy Cranberry Apricot Sauce with Orange served in a glass dish surrounded by pears and a fall candle lit up.

Recipe Overview: Easy Cranberry Apricot Sauce with Orange

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Servings: 4 cups
  • Cook Method: Stovetop
  • Flavor & Texture: Sweet and tart with juicy cranberries, soft apricots, plump golden raisins, and a bright orange finish.
  • Difficulty: Easy. Everything cooks together in one saucepan with very little hands-on work.
  • Why this Recipe? Ready in only 15 minutes and easy to make ahead, this cranberry sauce brings far more flavor and texture to your holiday table than anything from a can.
Key Takeaways
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I love making cranberry sauce ahead of time. If you are planning your holiday menu, my Thanksgiving meal prep schedule will help you decide what to prepare and when.

Growing up in France, I had never tasted cranberry sauce, so seeing it at my first Thanksgiving was quite a surprise. My mother and I had unknowingly accepted two Thanksgiving invitations for the same day, so I tasted both the canned and the homemade versions.

The difference was unforgettable. From that day on, homemade cranberry sauce was the only version I wanted at my table. Once I discovered how easy it was to make, I never looked back.

In this Article

A Note From Giangi

Ready in 15 minutes – A beautiful homemade cranberry sauce does not need to take all afternoon.

Sweet, tart, and citrusy – Apricots and golden raisins soften the tart cranberries while orange adds a fresh, bright finish.

Perfect for making ahead – Prepare it several days before Thanksgiving and let the flavors come together in the refrigerator.

More than a Thanksgiving side – Use the leftovers with turkey sandwiches, pork, breakfast toast, or even spooned over vanilla ice cream.

Giangi
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Orange peel

I have the use of dry orange peel in this recipe. This is for a deep flavor as it is concentrated, and that will stay with the cranberry sauce recipe. Easy to use.

With that said, you can use fresh orange peel. Slice a couple of rinds from your fresh orange. Please make sure that they are at least one inch wide.

Add them to your ingredients and remove them once ready to use your cranberry orange relish.

The combination of orange juice and orange zest is amazing with this sauce. If you love adding citrus to holiday vegetables, my roasted carrots with orange brown butter and sage carry that same warm orange flavor beautifully.

Key Ingredients

ingredients needed to make Easy Cranberry Apricot Sauce with Orange

Fresh cranberries – the star of this relish. Before using them, wash them and inspect them for any damage or debris. You can substitute fresh cranberries with frozen cranberries. They take a few minutes longer to burst. If you love cooking with cranberries during the holidays, my roasted sweet potatoes, Brussels sprouts, and cranberries are another colorful side dish that belongs on the Thanksgiving table

Dried apricots – add a layer of flavor and work wonderfully with the cranberries and the orange juice.

Golden raisins are my favorite, as they will plump up with the orange juice and the natural cranberry juice

Water – needed to cook your homemade cranberry sauce

Orange juice – I enjoy the pulp in my orange juice. However, use any orange juice you have on hand if you want it.

Orange peel – I have used the dry as they are easy to prepare with this recipe. However, with that said, if you want to use fresh orange peels, do so, but remove them before serving.

Granulated white sugar – gives the sweetness needed to balance against the bitterness of the cranberries.

Cranberry Sauce Variations and Substitutions

With this recipe, you can let your imagination go wild and add your favorite spice and candied fruits to give it your holiday spin. However, this recipe can be enjoyed year-round.

  • Cardamom will give it a nice bite.
  • Candied pineapples chopped into small chunks.
  • Add a cinnamon stick while cooking. Remove after the cranberry is cooled off.
  • Half of a pear or apple, cut into large chunks
  • Ginger: powder or crystals, chopped fine. Ginger can be a bit overpowering as a flavor. Thus, be cautious when adding and do it slowly in steps.
  • Brandy, Bourbon, Whiskey, Calvados, pick one of your favorites
  • Dark rum with candied pineapples and cinnamon will give it a fantastic Caribbean flavor.

How to Make Easy Cranberry Apricot Sauce with Orange

For all my recipes, I recommend gathering all your ingredients before you start cooking. This cranberry sauce comes together quickly, so having everything ready makes it even easier.

Step 1: Add the cranberries, chopped apricots, golden raisins, water, orange juice, orange peel, and sugar to a large, heavy-bottomed saucepan.

Step 2: Cook over medium heat, stirring until the sugar has completely dissolved.

Step 3: Increase the heat, cover, and bring the mixture to a boil. Cook for about 8 minutes, stirring occasionally, until the cranberries begin to pop and soften.

Step 4: Keep a close eye on the saucepan while it cooks. Cranberries can quickly bubble over and create quite a sticky mess.

Step 5: Transfer the cranberry sauce to a serving bowl and let it cool. Once cooled, cover and refrigerate until ready to serve. The sauce will continue to thicken as it chills.

Cranberry Sauce with Apricots, Raisins and Orange served in a thanksgiving serving plate

Giangi’s Pro Tips

Do not walk away from the saucepan. Once cranberries begin popping, the mixture can foam and boil over quickly.

Let the sauce cool completely. It may look slightly loose when hot, but it will continue to thicken as it cools.

Taste before adding more sugar. Cranberries are naturally tart, but the apricots, raisins, and orange juice already add sweetness.

Use fresh or frozen cranberries. Frozen cranberries work beautifully, although they may need another minute or two to soften and burst.

Make it ahead. The flavor becomes even better after the fruit has had time to sit together.

What to Serve with Cranberry Sauce

This cranberry sauce belongs on a holiday table, especially beside my classic chestnut-stuffed Thanksgiving turkey. The sweet-tart cranberries cut beautifully through the richness of the turkey and my savory shiitake mushroom gravy.

For side dishes, add creamy buttermilk mashed potatoes and easy green beans gremolata. You get creamy, savory, fresh, and tart flavors all on one plate, which is exactly what I love about Thanksgiving dinner.

What to Do with Leftover Cranberry Sauce

Bring it back to room temperature and enjoy it with:

  • I love to warm up the cranberry sauce and pour it over vanilla ice cream. It’s a bit different but so yummy.
  • Try it as a jam in the morning with your English muffin or Sourdough bread.
  • Peanut butter and cranberry sauce sandwich. You will love it.
  • Turkey slices or ham, Swiss cheese, and Cranberry sauce in a warm croissant. Spread some mustard and mayo, and you have a fantastic lunch.
  • And, of course, the always-welcome turkey sandwich the day after Thanksgiving. A must-do affair at our house.
  • It is also delicious alongside roasted pork or pork tenderloin, where the tart fruit balances the richness of the meat.

Easy Cranberry Apricot Sauce with Orange FAQs

What is the difference between cranberry sauce and cranberry relish?

Cranberry relish is made with raw ingredients blended in a food processor, and cranberry sauce is cooked and often much sweeter than relish.

What is the difference between cranberry sauce and cranberry jelly?

There is not much difference between the two. However, the sauce maintains the whole fruits, while the jelly is heavenly strained, removing the skin and seeds that would impede its perfectly silken texture.

How do you cut the tartness out of cranberry sauce?

Instead of using granulated sugar, try real maple syrup. Being liquid will emulsify faster into the cranberry sauce, leading it to a gentle sweetness. Do not use pancake syrup; it will not do. If you do not have real maple syrup in hand, use honey or agave, brown rice syrup, or even simple syrup.

Can cranberry sauce be made in advance?

Absolutely. In fact, this is one Thanksgiving dish I prefer to prepare ahead. The cranberry sauce needs at least two hours in the refrigerator to cool and thicken, but you can make it several days before serving and store it in an airtight glass container.

Easy Cranberry Apricot Sauce with Orange close up served in a glass container.

More Thanksgiving Side Recipes You Will Love

If you tried this Easy Cranberry Apricot Sauce with Orange or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Easy Cranberry Apricot Sauce with Orange

5 from 16 votes
Cranberry sauce with apricots, raisins, and orange
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 cups
Author: Giangi Townsend
Make this easy cranberry apricot sauce with orange in just 15 minutes. A flavorful, homemade holiday complement that's ready to serve.
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Ingredients 

Instructions

  • Combine all ingredients in a heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat, cover, and boil cranberries pop, stirring occasionally about 8 minutes. Transfer the mixture to a bowl, cover, and refrigerate until cold (mixture will thicken as it cools)
  • Can be made 4 days ahead. Keep chilled.

Notes

Do not walk away from the saucepan. Once cranberries begin popping, the mixture can foam and boil over quickly.
Let the sauce cool completely. It may look slightly loose when hot, but it will continue to thicken as it cools.
Taste before adding more sugar. Cranberries are naturally tart, but the apricots, raisins, and orange juice already add sweetness.
Use fresh or frozen cranberries. Frozen cranberries work beautifully, although they may need another minute or two to soften and burst.
Make it ahead. The flavor becomes even better after the fruit has had time to sit together.

Nutrition

Calories: 203kcal | Carbohydrates: 52g | Protein: 2g | Sodium: 10mg | Potassium: 579mg | Fiber: 7g | Sugar: 34g | Vitamin A: 930IU | Vitamin C: 51.4mg | Calcium: 39mg | Iron: 1.2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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