Go Back

Cranberry Sauce with Orange and Cinnamon

Cranberry sauce with orange and cinnamon is a fast stovetop recipe that simmers until the berries burst and turns glossy with orange juice. Finished with orange zest and cinnamon sticks for warm spice, then chilled for thick, sliceable spoonability.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries Fresh berries give the best burst and texture.
  • 0.75 cup sugar Sweetens and helps thicken as it reduces.
  • 0.75 cup orange juice Adds bright citrus flavor and liquid to simmer.
  • 0.25 cup water Helps dissolve sugar and start the simmer.
  • 2 cinnamon sticks Leave them in during cooling for deeper spice infusion.
  • 0.25 tsp ground cinnamon Rounds out the flavor alongside the sticks.
  • 1 tbsp orange zest Stir in off-heat to keep it aromatic.
  • 1 pinch salt Balances sweetness.

Equipment

  • 1 cast iron skillet

Method
 

Simmer the spiced syrup
  1. In a saucepan, combine sugar, orange juice, water, cinnamon sticks, ground cinnamon, and salt, then bring to a boil.
  2. Add fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the sauce looks glossy and thickening.
Finish and chill
  1. Remove from heat and stir in orange zest until evenly distributed, then let the sauce cool.
  2. Leave the cinnamon sticks in as it cools for extra spice, then remove them once you reach serving temperature.
  3. Chill before serving so the sauce thickens further.

Notes

Pro tip: simmer just until most berries burst—overcooking can turn the texture grainy. Store covered in the refrigerator for up to 5 days; freeze up to 2 months for best flavor and texture, then thaw in the fridge. For a lightly less-sweet version, reduce sugar to 1/2 cup and expect a slightly looser set.