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Easy Homemade Cranberry Sauce with Orange & Cinnamon

homemade cranberry sauce with orange and cinnamon - featured image
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This quick and forgiving cranberry sauce combines fresh or frozen cranberries with orange and cinnamon for a bright, tart, sweet, and warm flavor. Perfect for holidays or cozy gatherings, it comes together in under 20 minutes and pairs beautifully with roasted meats, cheese boards, or even yogurt.

Ingredients

Scale
  • 12 ounces (340 grams) fresh or frozen cranberries
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 cup (120 ml) fresh orange juice
  • 1 tablespoon orange zest
  • 1 large cinnamon stick (about 3 inches)
  • 1/4 cup (60 ml) water
  • Pinch of salt

Instructions

  1. Zest and juice the orange first. Wash the orange well, then use a microplane to remove the bright orange outer layer. Aim for about 1 tablespoon of zest. Then cut the orange in half and juice it until you have 1/2 cup. Set both aside.
  2. Combine the sugar, water, and orange juice in a medium saucepan. Place the pan over medium heat and stir gently with a wooden spoon until the sugar dissolves, about 2 minutes.
  3. Add the cranberries, orange zest, cinnamon stick, and a pinch of salt. Give everything a good stir. Turn the heat up to medium-high and bring the mixture to a gentle boil.
  4. Reduce the heat to medium-low and let it simmer for 10 to 12 minutes, stirring occasionally. The cranberries will burst and soften, and the sauce will thicken. Around the 8-minute mark, use the back of a spoon to gently press some of the berries against the side of the pan.
  5. Test for doneness after 10 minutes. The sauce should coat the back of a spoon. If it’s too runny, let it simmer for another 2-3 minutes. Remember, it will thicken more as it cools.
  6. Remove from heat and take out the cinnamon stick. Let the sauce cool in the pan for about 10 minutes.
  7. Taste and adjust. If you want it sweeter, stir in another tablespoon of sugar while it’s still warm. If you want more tang, add a squeeze of fresh lemon juice.
  8. Transfer to a serving bowl or storage container. Let it come to room temperature, then cover and refrigerate. Serve chilled, at room temperature, or slightly warm.

Notes

This sauce can be made up to 2 weeks ahead and stored in the refrigerator. It also freezes well for up to 3 months. For a smoother sauce, blitz with an immersion blender after removing the cinnamon stick. Optional add-ins include a splash of vanilla extract, maple syrup, or a star anise pod.

Nutrition

Keywords: cranberry sauce, homemade cranberry sauce, orange cranberry sauce, cinnamon cranberry sauce, easy cranberry sauce, Thanksgiving side dish, holiday recipe

Find it online: https://lolaspoon.com/easy-homemade-cranberry-sauce-with-orange-and-cinnamon/