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Cranberry Sauce with Orange and Cinnamon

Cranberry sauce with orange and cinnamon made by simmering fresh berries until they burst, then thickening as it cools. A spiced, glossy result with orange zest and cinnamon sticks for warm holiday flavor.
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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: 190
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 12 oz fresh cranberries
Sweet and liquid base
  • 0.75 cup sugar
  • 0.75 cup orange juice
  • 0.25 cup water
  • 1 pinch salt
Spice and aromatics
  • 2 cinnamon sticks
  • 0.25 tsp ground cinnamon
  • 1 tbsp orange zest

Equipment

  • 1 Dutch oven

Method
 

Cook the cranberry mixture
  1. Combine sugar, orange juice, water, cinnamon sticks, ground cinnamon, and salt in a saucepan, then bring to a boil over medium-high heat. You should see steady bubbling across the surface.
  2. Add fresh cranberries and simmer for 10-12 minutes, stirring occasionally, until the berries burst and the mixture looks thicker. The sauce will start to look glossy and studded with softened fruit.
Finish and cool
  1. Remove from the heat and stir in the orange zest until evenly distributed. The zest should create bright flecks throughout the sauce.
  2. Leave the cinnamon sticks in as it cools for extra spice, then remove them before serving. You should notice the sauce deepen in color as it cools.
  3. Chill before serving so the sauce thickens to a spoonable consistency. It should feel set and dense when served cold.

Notes

Pro tip: Simmer until the cranberries visibly burst—this is what creates the thick, jammy texture. Refrigerate in an airtight container up to 5 days; freeze up to 2 months for best texture, then thaw in the fridge overnight. For a less-sweet option, use 1/2 cup sugar and rely on the orange juice for balance.