Press-ipes: Zesty Orange Cranberry Sauce


Zesty yet sweet? Cran do. This bright, citrus-y take on a simple Turkey-day classic has just enough sweetness to balance out the slightly bitter notes from the orange zest without overpowering the vibrant, tangy cranberry flavors. Freshly-squeezed orange juice and herbaceous thyme round out this colorful side for an unforgettable addition to any Thanksgiving Day feast.


  • 1/2 cup water

  • 1/4 cup Orange Juice

  • 1 cup granulated sugar

  • 1 tablespoon grated orange zest

  • 1 tsp fresh thyme (finely chopped)

  • 1/4 teaspoon table salt

  • 1 (12-ounce) bag cranberries, picked through

  • 2 tablespoons orange liqueur (for a silky smooth citrus-y kick, we recommend Solerno Blood Orange liqueur)

Bring water, orange juice, sugar, orange zest, thyme and salt to boil in a saucepan over high heat, stirring occasionally. Add in cranberries and return to boil. Reduce heat to medium; simmer until thickened, and about two-thirds of berries have popped open (~5-7 mins). Remove from heat & stir in orange liqueur. Cool to room temperature and enjoy!

Recipe Adapted from Cook’s Illustrated Cranberry-Orange Sauce (November 1999)