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Cranberry Sauce with Orange and Cinnamon

Cranberry sauce with orange and cinnamon is a fast stovetop recipe that simmers until the berries burst, then chills into a thick, spiced condiment. Bright orange juice and zest pair with warm cinnamon sticks and ground cinnamon for a fragrant, spoonable finish.
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Prep Time 5 minutes
Cook Time 15 minutes
chill 2 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Sauce with Orange and Cinnamon
  • 12 oz fresh cranberries
  • 0.75 cup sugar
  • 0.75 cup orange juice
  • 0.25 cup water
  • 2 cinnamon sticks
  • 0.25 tsp ground cinnamon
  • 1 tbsp orange zest
  • 1 pinch salt

Equipment

  • 1 saucepan

Method
 

Cook the cranberry base
  1. Combine sugar, orange juice, water, cinnamon sticks, ground cinnamon, and salt in a saucepan. Bring to a boil over medium-high heat, and watch for rapid bubbling across the surface.
  2. Add fresh cranberries and reduce to a steady simmer. Simmer for 10-12 minutes, stirring occasionally, until most berries burst and the mixture thickens.
  3. Remove the saucepan from the heat and stir in orange zest. Stop bubbling and look for the sauce to turn glossy and slightly thicker.
  4. Leave the cinnamon sticks in as it cools for extra spice, then remove. Let the sticks steep briefly so the sauce remains fragrant while cooling down.
Chill and serve
  1. Chill the cranberry sauce before serving. Cover and refrigerate until cold and set, with a spoonable, thick texture.

Notes

Pro tip: simmer until you see plenty of burst cranberries—this is what creates the thick texture without extra thickener. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months if needed. For a lighter option, use 1/2 cup sugar plus 2-3 tbsp orange juice concentrate (or a no-calorie sweetener) and simmer to the same thickened stage.