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Orange and Walnut Cranberry Sauce
EVETTE RIOS - MAM: Cranberry Sauce + Walnut and Cheese "Meatballs" + Ricotta Pancakes + Pumpkin Empanadas
Nathan Congleton / TODAY
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I love this recipe because it is so simple, zesty and hearty. Once I make it, I keep it in an airtight container in the fridge and use it again and again to layer flavors onto all sorts of dishes. It is a great base to have, especially around the holidays!

Technique tip: The cranberries pop when they are cooking, once they are all popped essentially your sauce is done and will thicken as it cools.

Swap option: You can swap pecans, cashews for the walnuts, or omit the nuts entirely if you aren't a fan.


    • 1½ pounds fresh cranberries
    • 2 dried cloves
    • 1 orange, zested
    • 3 cinnamon sticks
    • 1½ cups orange juice
    • 1½ cups dark brown sugar
    • 1 cup chopped walnuts


1. In a medium saucepan, combine cranberries, orange zest, cinnamon, cloves, orange juice, walnuts and brown sugar. Add enough water to cover, and then bring to the boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Remove the cinnamon sticks and cloves.

2. Taste for sweetness and adjust with additional sugar if necessary. You cannot overcook, so continue cooking until you have a good thick consistency.

3. Let mixture cool, then refrigerate in a covered container.

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