Citrus-Cranberry Sauce

When it comes to a big meal — like, say, Thanksgiving — balance is key to success is balance. I’m talking balance of flavors, timing, and healthiness, but, most of all, balance of the menu’s difficulty so there’s a mix of showy and simple recipes. This cranberry-sauce is the ultimate simplicity and flexibility because it can be made ahead or day of as needed, can be halved or doubled at will, and served hot, room temperature, or cold. So, go ahead and go big on the rest of the meal — the cran sauce will be waiting patiently for its humble cameo moment.

Citrus-Cranberry Sauce Recipe

  • Makes: about 2 1/2 cups (10 (1/8 cup) portions)
  • Total Time: 25 mins
  • Hands On Time: 10 mins


  • 12 ounces fresh or frozen cranberries
  • 1 cup orange juice
  • Zest of 1 orange
  • 1/4 cup agave nectar (or honey)
  • 1/4 teaspoon kosher salt
  • 3 medium oranges or tangerines, peeled and segmented


Combine all ingredients except the orange segments in a medium saucepan. Bring to a boil over high heat then reduce to low and simmer, stirring frequently, until slightly thickened, about 10 minutes. Remove from heat, stir in salt, and let cool until lukewarm.

Stir in oranges, season with freshly ground black pepper pepper, let cool, and serve at room temperature or cold.

Can be made up to 5 days in advance and stored refrigerated in an airtight container.

Nutritional Information (per serving):

  • Calories 80
  • Fat calories 0
  • Total fat grams 0
  • Sat fat grams 0
  • Cholesterol mg 0
  • Sodium mg 120
  • Total carbohydrates g 20
  • Fiber g 2
  • Sugars g 16
  • Protein g 1
  • Vitamin A IUs % 2
  • Vitamin C % 70
  • Calcium % 2
  • Iron % 0
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