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Cranberry Sauce with Orange and Cinnamon

Cranberry sauce with orange and cinnamon made by simmering fresh cranberries until they burst, then finishing with bright orange zest. Thick, spiced, and lightly tangy with cinnamon sticks infused as it cools.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

fresh cranberries
  • 12 oz fresh cranberries
sugar
  • 0.75 cup sugar
orange juice
  • 0.75 cup orange juice
water
  • 0.25 cup water
cinnamon sticks
  • 2 cinnamon sticks
ground cinnamon
  • 0.25 tsp ground cinnamon
orange zest
  • 1 tbsp orange zest
salt
  • 0.125 tsp salt Pinch

Equipment

  • 1 Dutch oven

Method
 

Simmer the cranberry mixture
  1. Combine sugar, orange juice, water, cinnamon sticks, ground cinnamon, and salt in a saucepan and bring to a boil (medium-high heat). You should see steady bubbling across the surface within 2–3 minutes.
  2. Add fresh cranberries and reduce to a gentle simmer. Simmer for 10–12 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly.
Finish and chill
  1. Remove from heat and stir in orange zest. The sauce will look glossy and more fragrant right after mixing.
  2. Leave the cinnamon sticks in the sauce as it cools, then remove them once cooled. The flavor will intensify as it sets.
  3. Chill before serving. Cover and refrigerate until cold and thick, at least 1–2 hours.

Notes

For the best texture, keep the simmer gentle once the cranberries go in so the skins burst without turning the sauce grainy. Refrigerate in a covered container up to 5 days; freeze for up to 2 months. For a less sweet version, reduce sugar by 2 tablespoons and taste before chilling.