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Once you try this homemade, fresh cranberry sauce with orange & cinnamon, you’ll be upset that you’ve gone so many Thanksgivings without it.
Ordinary store-bought cans of “cranberry sauce” simply pale in comparison.
The tartness of the berries is perfectly balanced by the sweetness of the sugar and elevated with a hint of orange and cinnamon. It’s not too sweet though. If you like the texture and bite of whole berries in your sauce, take it off the heat as soon as all the berries have popped.
For a smoother cranberry sauce, continue cooking it a bit longer than suggested. This is sure to be a Thanksgiving table staple for years to come.
If you’re looking for something with less sugar, try our Best Ever Low Carb Cranberry Sauce (Keto, Paleo, Diabetic Friendly)
Need help getting your home ready for Thanksgiving? Get our printable Ultimate Thanksgiving Home Cleaning Checklist
Get the recipe!
FRESH CRANBERRY SAUCE WITH ORANGE & CINNAMON
Equipment
- Sauce Pan
- Spoon
- Measuring Spoons
- Citrus Squeezer or Reamer
Ingredients
- 1 12-ounce package fresh cranberries
- 3/4 cup sugar
- 1/2 cup water
- 2 oranges, zested and juiced, (about 1/2 cup) or sub (1/2 cup orange juice)
- 1 cinnamon stick or 1 teaspoon of ground cinnamon
DIRECTIONS
- Begin by washing the cranberries and removing any bad berries.
- Combine all ingredients in a saucepan and bring to a low boil over medium heat.
- Once boiling, immediately reduce heat to low, cover and simmer for approximately 20 minutes or until you hear the berries start to pop.
- Remove the cover, give the sauce a stir and continue cooking for 5 more minutes to thicken. Remove from heat.
- Allow the cranberry sauce to cool fully and then chill until ready to serve. If your cranberry sauce doesn't look as think as you like not to worry. The cranberry sauce will continue to thicken as it cools and chills.
- I like to serve my cranberry sauce chilled, but if you can also serve it room temperature or slightly warmed. Enjoy!
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