Homemade Cranberry Sauce With Mandarin Oranges

This Cranberry Sauce With Mandarin Oranges has that perfect sweet-tart balance that keeps everyone going back for seconds. Fresh cranberries simmer in mandarin juice and coconut sugar with just a hint of warm spice, a simple, real-food side that instantly makes your Thanksgiving table feel complete.

I've never been a big cranberry sauce person. Growing up, it always seemed like the one dish that never quite worked; either too sugary, too sour, or just sitting on the table for looks.

But a few years ago, I started tinkering with the recipe, using simple, real ingredients instead of refined sugar and processed juice. That's when this version was born: a sauce that's just right. Goldilocks-approved: balanced, vibrant, and full of real flavor.

In our Texas home, Thanksgiving always means something's on the smoker. Traeger Brisket for sure, and sometimes Smoked turkey too, depending on how many people we're feeding. No matter what's on the smoker, this sauce always has a place at the table. The brightness of the citrus and the richness of the caramel-like coconut sugar pair beautifully with smoky meats and creamy sides.

As a long-time nutrition coach, I've always believed that real food tastes better. This sauce proves that you don't need refined sugar or fillers to make something delicious. Just a few clean ingredients, a little time, and you get a side dish that feels homemade, comforting, and worthy of every holiday table.

If you are looking for more Thanksgiving dishes, check out my Smoked Mac and Cheese, Truffle Mashed Potatoes, Sourdough Bread Stuffing, or Maple Roasted Brussels Sprouts.

Ingredients You'll Need

• Coconut Sugar: Brings a mellow caramel sweetness that enhances the cranberries' natural tartness without overpowering them. It's a more balanced choice than white sugar and gives the sauce that homemade depth and color you just don't get from refined sugar. I love how it rounds out the sharpness of the fruit while adding a warm, caramel note that makes the sauce taste cozy and familiar.
• Filtered Water: Helps dissolve the coconut sugar and creates the syrup base for simmering the cranberries. It's simple, but it's what allows all the flavors to meld and thicken naturally.
• Fresh Cranberries: The star of the show. They burst as they cook, creating that jammy texture we all love in a good cranberry sauce. Fresh cranberries are naturally full of pectin, so the sauce thickens beautifully on its own without needing any cornstarch or fillers.
• Mandarin Orange Juice (fresh-squeezed): This is what makes this recipe stand out. Mandarins have a softer, sweeter flavor than traditional oranges - more floral, less acidic - and when you use fresh-squeezed juice, it gives the sauce a clean brightness that bottled juice can't match. It's what makes this sauce taste balanced instead of sharp.
• Orange Zest: A little zest goes a long way. It adds concentrated citrus oils that deepen the flavor and bring that unmistakable holiday aroma to the kitchen. The zest also adds a touch of pleasant bitterness that balances the sweetness of the juice and sugar, giving the sauce that perfect sweet-tart harmony.
• Ground Cinnamon: Adds a cozy, familiar spice that ties everything together. It complements the citrus and brings that unmistakable Thanksgiving warmth to each bite.
• Ground Nutmeg: A small pinch gives subtle spice and depth. It bridges the gap between the sweet caramel notes and the bright citrus.
• Sea Salt: Optional, but highly recommended. Just a pinch brings everything into focus and makes the citrus pop while softening the tartness of the cranberries.

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• Sweetener: You can swap coconut sugar for maple sugar or raw honey. Both add natural sweetness with subtle complexity.
• Citrus: If you can't find mandarins, clementines, or oranges, will work just fine. Taste and adjust the sweetness as needed.
• Spices: For more warmth, add a pinch of clove or allspice.
• Texture: Blend for a smoother finish or mash lightly for a chunky texture.
• Add-ins: Stir in chopped pecans or orange segments once cooled for extra texture.
• Add a hint of bourbon: A tablespoon or two stirred in right after you remove the pan from the heat gives the sauce a rich, grown-up depth. The alcohol cooks off, leaving just a warm, smoky note that's perfect next to smoked turkey or brisket.

Troubleshooting Tip: If the sauce seems too thick once cooled, stir in a splash of mandarin juice or water to loosen it up. If it's still too runny, return it to the stove and simmer for another minute or two until it reaches your preferred consistency.

Nadia's Expert Tips And Notes

• Go fresh when you can: Fresh cranberries pop beautifully as they cook, giving you that perfect texture.
• Keep it gentle: Once the cranberries go in, keep the heat low - you want a simmer, not a boil.
• Taste and tweak: Cranberries can vary in tartness. Taste as you go and adjust with a little more sugar or citrus juice if needed.
• Make it ahead: This sauce gets even better after a day or two in the fridge - the flavors deepen and the texture turns glossy and thick.
• Serve it right: Let it sit out for 20-30 minutes before serving so the flavor really shines.

What to Serve With Cranberry Sauce With Mandarin Oranges

• Classic Pairings: This sauce pairs perfectly with Traeger smoked turkey, and smoked brisket. The sweet-tart flavor cuts through the richness of the meat while complementing the smoky flavor. It's also delicious alongside truffle mashed potatoes, where the bright cranberry and citrus contrast the creamy potatoes beautifully.
• Holiday Sides: For Thanksgiving or Christmas, I love serving it with smoked green beans, hot honey Brussels sprouts, or Traeger smoked mac and cheese. These dishes add a mix of smoky, spicy, and savory flavors that balance the sweet and citrusy sauce.
• Leftover Ideas: The next day, spread this sauce on a turkey sandwich or use it on top of baked brie or smoked cream cheese, for the perfect addition to a charcuterie board. It's also amazing stirred into yogurt or oatmeal for breakfast. You'll find yourself reaching for it long after Thanksgiving dinner is over.
• Beverages: Keep it classic with a crisp white wine, sparkling cider, or something bold like a bourbon cocktail. The tart-sweet flavor pairs perfectly with warm holiday drinks, too. Think mulled wine or even a hot toddy if you're feeling festive.