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    Category Home » Thanksgiving Recipes » Cranberry Sauce with Orange and Cinnamon

    Cranberry Sauce with Orange and Cinnamon

    Published: Nov 19, 2019 · Modified: Nov 16, 2020 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This perfectly sweet and tart cranberry sauce with orange and cinnamon is deceptively easy to make! It’s the perfect side dish for a rich and hearty Thanksgiving dinner!

    a small copper pot filled with cranberry sauce and a beige tea towel.

    Cranberry sauce is an essential Thanksgiving side dish! And while I love, appreciate, and serve the canned stuff I also love, appreciate, and serve a jammy homemade version! The secret ingredient in this recipe is a jar of orange marmalade!

    If you’ve never made your own cranberry sauce before you have to try this recipe! It’s only five simple ingredients simmered until the berries are soft and the sugars and juices are syrupy. The end result is a perfectly balanced sweet and tart cranberry sauce that compliments all your favorite sides!

    Ingredients

    Here’s everything you need to make cranberry sauce with orange and cinnamon: fresh cranberries, orange marmalade, orange juice, cinnamon and sugar.

    a bowl of fresh cranberries, two small oranges, a pinch of cinnamon, a jar of orange marmalade

    Recipes Step by Step:

    Step 1. Simmer the Cranberries

    Place all of the ingredients in a small saucepot. Bring to a simmer and cook for 20-30 minutes stirring often to avoid scorching. Simmer the sauce until cranberries burst and the juices are syrupy. Turn off the heat, stir in the orange juice.

    two small sauce pots filled with cranberry sauce cooking

    Step 2. Cool and Serve

    Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.

    FAQs

    Is homemade cranberry sauce served hot or cold?

    Cranberry sauce can be served chilled or at room temperature.

    Will cranberry sauce thicken as it cools?

    Yes, cranberry sauce will thicken as it cools. Cranberries are naturally rich in pectin.

    Can cranberry sauce be made ahead of time?

    Absolutely! Cranberry sauce will stay fresh in the fridge for up to a week!

    a copper sauce pot filled with cranberry sauce on a blue background

    Check our more great Thanksgiving Recipes:

    • Roasted Turkey Breast with Garlic Herb Butter
    • Roasted Delicata Squash Salad with Feta and Cranberries
    • Whipped Japanese Sweet Potatoes
    • The Best Gluten-Free Pumpkin Bread
    • Roasted Delicata Squash Salad with Feta and Cranberries

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Cranberry Sauce with Orange and Cinnamon

    This perfectly sweet and tart cranberry sauce with orange and cinnamon is deceptively easy to make! It's the perfect side dish for a rich and hearty Thanksgiving dinner!
    4.89 from 9 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 6
    Calories: 36kcal
    Author: Leigh Anderson

    Ingredients

    • 1 12oz bag fresh cranberries
    • 1 13oz jar orange marmalade
    • 1 tsp cinnamon
    • ½ c water
    • ¼ c sugar
    • 2 tbsp orange juice

    Instructions

    • Place all of the ingredients, except the orange juice, in a small sauce pot. Bring to a simmer and cook for 20-30 minutes stirring often to avoid scorching. Simmer the sauce until cranberries burst and the juices are syrupy. Turn off the heat, stir in the orange juice.
    • Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.

    Notes

    Storing and Serving: Cranberry sauce will stay fresh for up to a week in the refrigerator. Serve cold or room temperature. 

    Nutrition

    Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    « Whipped Japanese Sweet Potatoes
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    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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