Introduction

This Florida Orange Juice Cranberry Sauce offers a fresh twist on a classic holiday favorite. Bright and tangy with a hint of herbs, it’s perfect for adding vibrant flavor to your festive table.

The image shows a white bowl filled with a thick layer of bright red cherry sauce made up of whole cherries and syrup, with a shiny, slightly chunky texture. Inside the bowl, resting on the side, is a silver spoon partly covered in the cherry sauce. The bowl sits on a white marbled surface with soft natural light coming from the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Florida Orange Juice
1 tablespoon orange zest
3/4 cup granulated sugar
1 small bundle fresh rosemary and thyme sprigs (3-4 sprigs each, tied together with kitchen twine), optional
3 cups fresh or frozen cranberries

Instructions

Step 1: In a medium saucepan, combine the orange juice, orange zest, granulated sugar, and the herb bundle. Heat over medium heat, stirring occasionally until the sugar dissolves, about 3-5 minutes.
Step 2: Stir in the cranberries and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer until the sauce thickens and most cranberries have burst, about 15 minutes. Stir occasionally to prevent sticking.
Step 3: Remove the herb bundle and discard it. Take the saucepan off the heat and let the sauce cool completely before serving. The sauce will continue to thicken as it cools.

Tips & Variations

Make the sauce up to 7 days ahead and store it covered in the refrigerator.
This sauce freezes well for up to 6 months in a freezer-safe, airtight container.
For a smoother texture, lightly mash some cranberries with a spoon during the last 5 minutes of cooking.
If you prefer a herbal note, keep the rosemary and thyme bundle; otherwise, omit it for a pure citrus-cranberry flavor.

Storage

Store the cranberry sauce in an airtight container in the refrigerator for up to one week. To reheat, warm gently on the stovetop or in the microwave until heated through, stirring occasionally. The sauce also freezes well—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a thick, bright red cherry sauce that has whole cherries visible throughout. The sauce is shiny and looks slightly chunky with some syrup pooling around the cherries. A silver spoon rests inside the bowl, its handle leaning outwards. The bowl is placed on a soft beige cloth on a white marbled surface with faint textural veins. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this sauce?

Yes, frozen cranberries work perfectly. There is no need to thaw them before cooking; simply add them directly to the saucepan.

What can I substitute if I don’t have fresh rosemary and thyme?

If fresh herbs aren’t available, you can omit them or replace with a small pinch of dried rosemary and thyme. Add dried herbs sparingly to avoid overpowering the sauce.

Florida Orange Juice Cranberry Sauce Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

A bright and zesty Florida Orange Juice Cranberry Sauce combining fresh cranberries with sweet orange juice, aromatic orange zest, and optional fresh rosemary and thyme for a savory twist. Perfect as a holiday side or condiment, this sauce is easy to prepare on the stovetop and thickens beautifully as it cools.

Author: Maya
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: About 2 cups (serves 8) 1x
Category: Sauce
Method: Stovetop
Cuisine: American

Ingredients

Scale

Ingredients

1 cup Florida Orange Juice
1 tablespoon orange zest
3/4 cup granulated sugar
1 small bundle fresh rosemary and thyme sprigs, optional (3–4 sprigs each, tied together with kitchen twine)
3 cups fresh or frozen cranberries

Instructions

Combine Base Ingredients: In a medium saucepan, combine the Florida orange juice, orange zest, granulated sugar, and the bundled fresh rosemary and thyme sprigs over medium heat. This mixture will provide the flavorful liquid base for the sauce.
Dissolve Sugar: Cook the mixture, stirring occasionally, until all of the sugar has completely dissolved, about 3-5 minutes. This ensures a smooth, sweetened sauce.
Add Cranberries and Boil: Stir in the cranberries and bring the mixture to a rolling boil. Boiling activates the natural pectin in cranberries, helping the sauce to thicken.
Simmer to Thicken: Once boiling, reduce the heat to medium-low and let the sauce simmer. Cook until the sauce thickens and most cranberries have burst, approximately 15 minutes. Stir occasionally to prevent the sauce from sticking to the pan.
Remove Herbs and Cool: Remove the herb bundle and discard. Take the saucepan off the heat and allow the cranberry sauce to cool completely. The sauce will continue to thicken as it cools, developing a rich texture.

Notes

The cranberry sauce can be made up to 7 days in advance and should be stored covered in the refrigerator to maintain freshness.
For longer storage, freeze the sauce in an airtight, freezer-safe container for up to 6 months.
To achieve a smoother texture, lightly mash some of the cranberries with a spoon during the last 5 minutes of cooking.
The fresh rosemary and thyme are optional but add a subtle herbal note that complements the bright citrus flavors.

Keywords: cranberry sauce, Florida orange juice, holiday sauce, citrus cranberry sauce, rosemary thyme sauce, stovetop cranberry sauce