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Cranberry Sauce with Apricots, Raisins, and Orange

Rated as 4.94 out of 5 Stars

"So easy and always a hit at our holiday dinners! This should be made at least one day ahead and refrigerated to thicken."
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8 h 25 m servings 71
Original recipe yields 24 servings


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  1. In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least 8 hours, or overnight, before serving cold.

Nutrition Facts

Per Serving: 71 calories; 0.1 18.5 0.6 0 2 Full nutrition

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This recipe was very easy to make and tasted wonderful! If you cannot locate fresh cranberries, it is just as wonderful with frozen cranberries. Just make sure you defrost them before you begi...

Loved this! I'm always looking for something a bit different when it comes to "cranberry sauce" and this one filled the bill. It made enough that I was able to make a "cranberry chicken" dish ...

Good, easy recipe. I didn't have golden raisins so I used regular ones, but I think it would be better w/ golden raisins next time.

This is the best cranberry sauce I have ever tried. I followed the recipe exactly as written and it was delicious.

I made this for a Thanksgiving potluck meal at work and it is a very delicious cranberry sauce with a good texture! Is, however, a very sweet cranberry sauce; would highly recommend! May very ...

Gosh I thought that this was a great recipe. I really never liked cranberry sauce before but now I am sold! Will make this again.

Exactly what I was looking for. Excellent with the Thanksgiving turkey. Makes for a nice "chutney" with pork and I LOVE it with ham !

I originally printed this recipe on 11/19/05, obviously for that Thanksgiving. I haven't bought canned cranberry sauce for four years now. How can something this easy taste this good. The only...

Really very good. I dont like things too sweet so I may cut the sugar to 2/3 cup next time. I will use the leftover sauce for apple crumble (see