Start by pouring the orange juice into a pan over medium heat. The orange juice adds a bright citrus flavor that balances the tart cranberries. If you want a milder taste, use water or a mix of half water and half orange juice for a lighter citrus touch.

Next, add the brown and white sugars to the orange juice. Stir until the sugar is fully dissolved. Keep the heat moderate here—no need to bring it to a boil. Boiling could caramelize the sugar too early, which might affect the sauce's texture. Heating gently ensures a smooth, even sweetness.

Now, add the fresh or frozen cranberries to the sugar mixture. If using fresh cranberries, rinse them under cold water first. For frozen cranberries, just a quick rinse will do—no need to thaw. They’ll cook perfectly from frozen.

Let the cranberries cook in the sugar-orange mixture, stirring occasionally. Fresh cranberries will start to pop as they cook, which can cause some splatters. Frozen cranberries will pop too, but with less splatter. To keep your stovetop cleaner, use a splatter guard over the pan. Stir gently to keep any mess to a minimum.

As the cranberries break down, they’ll release their juices, thickening the sauce. Keep a steady simmer and stir occasionally. If you prefer a smoother sauce, you can mash the cranberries with a spoon or potato masher. For a chunkier texture, let them cook down naturally, as I did here.

Continue cooking until the sauce has slightly thickened. Stir well, then remove from heat. The sauce will thicken more as it cools. Your cranberry sauce is ready to enjoy! If you’re not serving it right away, let it cool to room temperature, then refrigerate for later.

Serve the cranberry sauce garnished with a few orange peels alongside roasted turkey, chicken, or glazed ham for a classic holiday meal. For more pairing ideas, check out our Serving Suggestions section below!