This is my quick fix for canned cranberry sauce, whole berry or jellied. I simmer it with fresh orange juice, orange zest and a little sugar until the can turns into a loose, spoonable sauce with real orange flavor. It’s on the table in about 20 minutes, and you can make it a day or two ahead.
Jazzing up a can with orange juice and zest
A can of cranberry sauce is the cheapest cranberry sauce on the table, and it’s already cooked. All it needs is something fresh.
Orange juice and zest do most of the work. The sauce heats until it’s loose enough to stir, the orange goes in, and a few more minutes on the stove pulls it together.
With a little more time, here’s how to make cranberry sauce from frozen cranberries. And my cranberry sauce from dried cranberries works with what’s in the pantry.
What you need to upgrade a can
Full ingredient list and detailed instructions in the recipe card.
- The can can be whole berry or jellied sauce. The finished sauce comes out close either way. Start with a plain can, since you’re adding your own orange.
- Orange juice and zest bring the fresh flavor. The zest is optional, but it makes the orange taste brighter.
- Sugar can be white, brown or maple syrup. Adjust it to taste.
Shruthi’s Top Tips
Tips for whole berry and jellied sauce
Jellied sauce needs one extra step.
- Cut jellied sauce into large chunks and break them up with a wooden spoon. It melts as it simmers.
- Simmer just 4 to 5 minutes after the orange goes in. It thickens as it cools.
- Serve it warm or chilled. To serve it chilled, make it a day or two ahead and stir it before it goes on the table.
How to make canned cranberry sauce better
- Pour whole berry sauce into a small pot.
- For jellied sauce, cut it into large chunks first and break them up with a wooden spoon.
- Bring it to a low boil, then lower the heat to a simmer.
- Add the orange juice, orange zest and sugar.
- Simmer for 4 to 5 more minutes, until it reaches the consistency you like.
How to serve canned cranberry sauce
Serve it warm or chilled next to a vegan turkey and my vegan stuffing with pecans and apples. Building the rest of the table? Start with my vegetarian Thanksgiving centerpieces and the rest of my Thanksgiving recipes.
Variations
Add a squeeze of lemon juice for more tang, a little grated fresh ginger, or a splash of bourbon.
Storage and reheating
It keeps in the fridge for up to 5 days. For longer, freeze it in a zip-top bag for up to 6 months.
Canned Cranberry Sauce with Orange
Ingredients
- 14.5 oz canned cranberry sauce, whole or jellied
- ¼ cup water, optional, to adjust consistency
- ¾ cup orange juice
- 2 teaspoons orange zest, optional
- 1 cup sugar
Instructions
- If using canned whole cranberry sauce: pour it into a small pot and bring it to a low boil. Once it starts to boil, lower heat and let it simmer. If using jelled sauce: Cut it up into large cubes or chunks and stir them with a wooden spoon to break down chunks. Then, add to a small pot and bring it to a low boil, and then lower heat and let it simmer.
- Add ¾ cup of orange juice and 2 teaspoons of orange zest, and 1 cup of sugar to the sauce pan.
- Simmer for 4-5 more minutes until it reaches the desired consistency.
Notes
- Look for brands that use real sugar. Many commercial cranberry sauces are loaded with high fructose corn syrup or artificial sweeteners, which affect texture.
- Avoid brands that add citrus fruits. Since you’re adding orange juice, you don’t want to overwhelm the taste of the cranberries.
- Make sure there aren’t any chunks floating around in the can. A quick shake should take care of rogue chunks!
- Don’t be afraid to mix it up. Canned cranberry sauce is extremely versatile so don’t be afraid to experiment with different flavors. Try adding a little orange zest, fresh ginger, or a splash of bourbon. The possibilities are endless
- Storage: Keeps 5 days in the fridge or 6 months frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve always enjoyed plain old canned cranberry sauce, but this was to die for! It’s so good I’m definitely not waiting until Thanksgiving to make it again.
Woah! This blew my mind. I never thought to just add things to canned sauce. It really made it taste special and it got rid of that scary jellied sauce that is still in the shape of a can!
Loved the flavors in this cranberry sauce – and appreciated that it was cost-effective too!
Canned cranberry sauce is a great way to get the flavor of cranberry sauce without having to make it from scratch. If you want to save time, canned cranberry sauce is the way to go!
OMG I love how you incorporated the flavorings from the typically homemade stuff to put into this elevated canned version, YES! This was SO freaking awesome!!! Thank youuuu!! Will be making again and again!
Thank you so much!!
This added such a wonderful freshness and brightness to everyday canned cranberry sauce. We served it with roasted chicken and it was delicious!
My dad loves canned cranberry sauce but this was such a great way to take it to the next level! Thanks for the recipe!
You are making me crave a Turkey sandwich with some cranberry sauce right now! This sounds incredible!