Orange Cranberry Sauce: Scrumptious addition to my holiday repertoire

The best recipes are products of mere coincidence! So I believe.

My favorite recipe of cranberry sauce came to life when I was lacking a classic ingredient that goes into it, which was a maple syrup.

Three hours before receiving my guests, I lacked time and energy to run to the supermarket, to grab a jar of maple syrup, so I improvised with whatever I had in my fridge.

Instead of using my go-to recipe that requires cinnamon and maple syrup as key ingredients, I found myself using apple and orange juice and the rest is history.

Eventually, the cranberry sauce that called for common sense as secret ingredient came out the best.

In one heavy bottom pan, I added 12 onces of fresh cranberries, apple juice, orange juice and 1 tablespoon of orange jam, 1/4 cup of light brown sugar and a sprig of rosemary.

I should attribute the addition of orange jam to the wonderful blogger Mai Kashish at @almondandfig. Her cranberry relish that is  spiked with the Seville orange jam sparked mine. Creativity is contagious after all.

I let all the sauce ingredients to simmer for twenty minutes until all the cranberries popped up and the sauce became luscious and jammy.

The cranberry sauce was moderately sweet with just the right hint of tartness. According to my dinner’s  guests, the ruby sauce wonderfully offset the heat of my family’s signature Southern Chipotle Turkey.

My 2020 cranberry sauce couldn’t have been easier or tastier!

I hope you will try this orange spiked cranberry sauce and let me know your feedback in the comments below.

Thank you in advance for sharing and liking.

For more iconic recipes inspired by my Egyptian kitchen and nomad life across five continents, follow my IG account @cheznermine.

Orange spiked Cranberry Sauce

Serves 6 people




  • 12 ounces fresh or frozen cranberries
  • 1/2 cup apple juice
  • 1/2 cup orange juice or more if needed
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1 tablespoon orange jam
  • one sprig rosemary

For Decoration (optional)

  • the zest of one orange
  • fresh rosemary sprig


  1. Add the first ingredients into one heavy bottom pan and let everything simmer for 20 minutes on low heat.  In case the sauce gets too thick, feel free to add some water or juice.
  2. Remove the rosemary spring and let the cranberry sauce cool completely.
  3. Decorate with orange zest, rosemary sprig and serve it cold or at room temperature.


  • This sauce is freezer friendly, and make ahead dish
  • Cranberry sauce goes well with several types of protein including pork, turkey, chicken, and lamb.


Posted by

Former diplomat | Travel & Food Writer | Stauch advocate of Culinary Diplomacy. Find more here:

Leave a Reply