If you’re craving something that’s both festive and surprisingly simple, you’ve got to try this Easy Cranberry Pie with Orange and Spices Recipe. I absolutely love how the tart cranberries mingle with warm spices and bright orange zest—it’s like a cozy hug in pie form. When I first made this, I didn’t expect it to become the absolute favorite at our family gatherings, but now it’s a must on our holiday table. Stick with me, and I’ll walk you through everything so you can nail this pie on your very first try!

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Why You’ll Love This Recipe

Bursting with Fresh Flavor: Using fresh or frozen cranberries combined with real orange zest makes this pie wonderfully vibrant and tart without being overwhelming.
Simple Ingredients, Big Impact: You probably have these spices and staples in your pantry already, so this pie comes together without a complicated trip to the store.
Perfect for Any Skill Level: I used to struggle with tricky fruit pies, but this recipe’s straightforward steps make it foolproof for beginners and pros alike.
A Festive Crowd-Pleaser: My family goes crazy for this one, especially during holidays—and it’s a great way to surprise your guests with something a little different.

A close-up view shows a deep red fruit pie with a thick, textured filling that is shiny and full of small fruit pieces. The pie crust is golden brown and flaky, with decorative leaf shapes pressed into the edge, which rests on the rim of a white pie dish. The background shows some loose red fruits scattered on a white marbled surface, with a stack of patterned white plates and silver forks in soft focus behind the pie. The overall scene is bright and inviting. photo taken with an iphone --ar 2:3 --v 7 - Easy Cranberry Pie with Orange and Spices, Cranberry Pie, Holiday Cranberry Pie, Simple Cranberry Pie Recipe, Festive Cranberry Dessert

Ingredients You’ll Need

Let’s talk about the stars of this Easy Cranberry Pie with Orange and Spices Recipe. Each ingredient isn’t just picked at random—they harmonize beautifully to create a pie that’s both tart and sweet, with a hint of warming spice. Here are my tips on picking and prepping these ingredients so your pie shines.

Flat lay of a small mound of fresh bright red cranberries, a small white ceramic bowl filled with fine white granulated sugar, a few strips of fresh orange zest curled gently, a small white bowl of deep golden ground cinnamon powder, a small white bowl of warm brown ground ginger powder, a small white bowl of fine white cornstarch powder, a small white bowl with freshly squeezed orange juice showing a vibrant orange color, a small white bowl containing coarse kosher salt crystals placed symmetrically—all items arranged with perfect balance and fresh natural appearance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Cranberry Pie with Orange and Spices, Cranberry Pie, Holiday Cranberry Pie, Simple Cranberry Pie Recipe, Festive Cranberry Dessert

Fresh or Frozen Cranberries: Fresh are amazing if you can get them, but frozen work just as well and are super convenient—no need to thaw before mixing.
Granulated Sugar: The sugar balances the tartness; I recommend sticking with granulated for the best texture.
Orange Zest: This adds that bright citrus kick—make sure to zest only the orange part, avoiding the bitter white pith.
Kosher Salt: Just a touch enhances the flavors and rounds out the sweetness.
Ground Cinnamon and Ground Ginger: These warm spices are what give this pie a cozy, comforting vibe. Freshly ground spices will elevate the flavor even more.
Cornstarch: The secret behind a thick, glossy filling that isn’t too runny—trust me, this step is key!
Orange Juice: This ties everything together with juicy acidity and complements the orange zest perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Now, I love sticking to the classic version, but sometimes it’s fun to switch things up a bit. This recipe is pretty flexible, which means you can make it your own depending on the season or what you’ve got in your kitchen.

Spiced Up: I once added a pinch of ground cloves and nutmeg for a more intense holiday spice vibe—and it was a hit!
Sweetened Differently: If you prefer less sugar or want a more natural sweetener, try substituting half the sugar with honey or maple syrup. Just reduce the liquid slightly to keep the filling firm.
Gluten-Free Option: Use a gluten-free pie crust and you’re good to go; the filling doesn’t need any adjustment.
Mixed Berries Twist: Blend in a cup of blueberries or raspberries for extra color and flavor complexity. My kids loved that version!

How to Make Easy Cranberry Pie with Orange and Spices Recipe

Step 1: Prep Your Filling with Love

Start by combining your cranberries, sugar, orange zest, kosher salt, cinnamon, ginger, and cornstarch in a large bowl. Then pour in the orange juice and give everything a good stir. You’ll see the cornstarch start to blend in, and the sugar will begin to dissolve. This mix is going to bubble and thicken beautifully when baked, so be sure it’s well combined. This is the step where I usually sneak a taste—and, yeah, the raw mix is already tempting!

Step 2: Assemble Your Pie

Roll out your pie crust in a 9-inch pie dish. Pour the juicy cranberry mixture right into the shell. Be generous here—this pie wants to be bursting with berries! If you’re feeling fancy, you can add a lattice crust on top or stick to a full crust with a few vent slits. Either way, make sure the crust edges are nicely sealed, and remember to chill your pie in the fridge for 15 minutes before baking—this little trick helps the crust hold its shape better while baking.

Step 3: Bake Until Bubbling

Pop your pie into a preheated oven at 375°F (190°C) and bake for around 60 minutes. You’ll know it’s done when the filling is thick and bubbling through the crust vents, and the crust is golden brown. If you notice the crust edges browning too fast, just cover them with foil halfway through baking. Pro tip: Place a baking sheet underneath to catch any drips—makes clean-up so much easier!

Step 4: Cool and Serve

The hardest part? Waiting for this beauty to cool. The filling needs time to set up so your slices don’t run all over the plate. I usually let mine cool for at least 3 hours—overnight is even better if you can resist temptation. Slice it up and get ready for all the compliments coming your way.

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Pro Tips for Making Easy Cranberry Pie with Orange and Spices Recipe

Don’t Skip the Cornstarch: I learned the hard way that without a thickening agent, the pie filling gets watery; cornstarch keeps everything perfectly set.
Use Fresh Orange Zest: The aroma really brightens the pie and pairs beautifully with the spices—avoid pre-packaged zest for the best flavor.
Chill the Pie Before Baking: Letting the pie rest 15 minutes in the fridge before oven time helps the crust keep its shape and prevents shrinking.
Prevent Crust Burning: Tent foil around edges if they brown too quickly; this way, you get a golden crust without burnt edges.

How to Serve Easy Cranberry Pie with Orange and Spices Recipe

The image shows a cranberry pie with a golden brown crust decorated with leaf shapes along the edge, filled with shiny deep red cranberry filling that looks thick and textured with visible whole cranberries inside. The pie is in a white ceramic pie dish with a scalloped edge, sitting on a white marbled surface with a red and white checkered cloth nearby. In the background, there is a second whole pie with a crumbly golden brown top crust in another white pie dish, red apples, a white dish filled with fresh cranberries, and a small bowl of white sauce or cream. The lighting is soft and natural, highlighting the warm colors and textures of the pies and ingredients. photo taken with an iphone --ar 2:3 --v 7 - Easy Cranberry Pie with Orange and Spices, Cranberry Pie, Holiday Cranberry Pie, Simple Cranberry Pie Recipe, Festive Cranberry Dessert

Garnishes

I usually top my slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream—the cold creaminess contrasts so nicely with the warm, spiced filling. For a pop of festive color and texture, sprinkle some toasted pecans or a dusting of powdered sugar over the top. It’s those little details that make serving this pie feel extra special.

Side Dishes

This pie pairs beautifully with a simple cup of coffee or spiced tea. If you’re having it as part of a larger meal, think roasted turkey or glazed ham with roasted veggies—that way, the bright cranberry pie adds the perfect sweet-tart finish.

Creative Ways to Present

For holiday dinners, I like to bake individual mini pies in ramekins—they look adorable and make serving easier. You can also drizzle warm caramel sauce over the slices or try layering the pie filling in a trifle with whipped cream and orange zest for a stunning dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover the pie loosely with foil and store it in the fridge. It stays fresh and flavorful for up to four days. Sometimes I’ve eaten it cold straight from the fridge—and honestly, it still tastes great!

Freezing

If you want to freeze it, wrap the whole pie tightly in plastic wrap and then foil before putting it in the freezer. I recommend freezing it before baking for best results—when you’re ready, just bake it straight from frozen, adding extra baking time as needed.

Reheating

To bring leftovers back to life, reheat an individual slice in the oven at 350°F for about 10 minutes or until warmed through. Avoid the microwave if you can; it tends to make the crust soggy. Trust me, the oven crisp-up is totally worth the few extra minutes!

FAQs

Can I use frozen cranberries for this pie?

Absolutely! Frozen cranberries work just as well as fresh and make this pie more accessible year-round. No need to thaw them first; just mix them right in with the other ingredients.
How do I prevent the pie crust from getting soggy?

I like to chill the filled pie before baking and bake it on a lower rack in the oven for better airflow. Using cornstarch in the filling also helps keep excess moisture at bay.
Can I make the pie ahead of time?

You can prep the filling and crust a day ahead, keep the unbaked pie refrigerated, and bake it the next day. Just add 5-10 minutes to the baking time if the pie is cold going into the oven.
What if I don’t have orange zest?

While orange zest adds brightness, you can substitute with a splash of orange extract or a teaspoon of finely grated lemon zest in a pinch. It won’t be exactly the same, but it’ll still give a lovely citrus note.

Final Thoughts

This Easy Cranberry Pie with Orange and Spices Recipe holds a special place in my heart because it’s one of those desserts that feel both elegant and homey at the same time. Whether you’re baking for a holiday, a weekend treat, or just because cranberries are on sale, it’s a guaranteed crowd-pleaser. I can’t wait for you to try it—once you do, it’ll probably become one of your go-to pies too. Happy baking, friend!

Easy Cranberry Pie with Orange and Spices Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 64 reviews

Author: Jaden
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 5 hours 30 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This delightful Cranberry Pie features a buttery, flaky crust filled with a vibrant mixture of fresh or frozen cranberries sweetened with sugar and brightened with orange juice and zest, enhanced by warm spices like cinnamon and ginger. Perfect for cranberry lovers, this pie combines tartness and sweetness in a beautiful balance, ideal for festive occasions or cozy dessert cravings.

Ingredients

Filling Ingredients

10 cups (1000 grams) fresh or frozen cranberries
2-1/2 cups (500 grams) granulated sugar
Zest from one large orange (about 2 teaspoons)
1/2 teaspoon kosher salt
1-1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3 tablespoons (35 grams) cornstarch
1/2 cup orange juice

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Instructions

Prepare the Filling: In a large bowl, combine the cranberries, granulated sugar, orange zest, kosher salt, ground cinnamon, ground ginger, and cornstarch. Mix until all ingredients are well incorporated.
Add Liquids: Pour in the orange juice and gently stir the mixture until evenly moistened and combined with the dry ingredients.
Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the optimal temperature for baking the pie evenly.
Assemble the Pie: Roll out your prepared buttery, flaky pie crust and place it into a 9-inch pie plate. Pour the cranberry filling evenly into the crust, spreading it to the edges.
Top the Pie: Cover the pie with an additional pie crust or lattice top if desired, crimping the edges to seal. Cut slits in the top crust to allow steam to escape during baking.
Bake the Pie: Place the pie on the middle rack in the preheated oven and bake for approximately 60 minutes or until the crust is golden brown and the filling is bubbly and set.
Cool the Pie: Once baked, remove the pie from the oven and allow it to cool completely on a wire rack, about 2 to 3 hours, so the filling can thicken fully before slicing and serving.

Notes

If you love cranberries, then you’ll love this Cranberry Pie. A buttery, flaky pie crust is filled to the brim with juicy cranberries flavored with orange juice and cinnamon.
Use fresh or frozen cranberries based on availability; no need to thaw frozen cranberries before mixing.
For extra flare, consider garnishing with whipped cream or a scoop of vanilla ice cream when serving.