Cranberry Sauce with Mandarin Oranges

Eleanor King


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Makes 6 servings

16 ounces fresh or frozen cranberries (we recommend fresh)

22 ounces fresh or canned mandarins (we recommend fresh)

1 cup water

¼ cup agave

⅛ teaspoon salt

Skip the canned jelly-like cranberry sauce this year and instead opt for an easy from-scratch recipe. This tart and acid side brings a bright pop of flavor and color to a Thanksgiving table and is the perfect way to cut through any fatty or heavy foods it’s paired with. 


1. In a medium pot, add cranberries, mandarin oranges, and water. Bring to a simmer over medium high heat, stirring often. You should hear popping as the cranberries burst.

2. Once the popping has stopped, add agave and salt and mix. The mandarin oranges should be disintegrated into the cranberry mixture.

3. Simmer on low heat for 20–30 minutes uncovered, stirring occasionally, until the mixture has thickened enough to coat the back of a spoon.

4. Let cool uncovered until room temperature before storing in an airtight container in the fridge until you are ready to serve it.

5. Serve chilled and enjoy.

Active Time: 30 minutes

Total Time: 45 minutes