Spiced Orange Cranberry Sauce
This easy homemade cranberry sauce recipe is flavored with orange juice and spiced with cinnamon, with brown sugar and a pinch of salt for complex flavor.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 8 servings
- 3/4 cup orange juice fresh-squeezed or bottled
- 1/2 cup brown sugar packed
- 1/4 teaspoon ground cinnamon
- pinch of salt
- 8 oz. whole fresh cranberries rinsed
- 1 tablespoon orange zest plus more for garnish, optional
Bring the orange juice (3/4 cup), brown sugar (1/2 cup packed), pinch of salt, and cinnamon (1/4 teaspoon) to a boil in a medium pot.
Add the cranberries (and 1 tablespoon orange zest, if using), turn heat to medium-low, and simmer uncovered for 10 minutes, or until most of the cranberries have burst and the sauce has thickened. If some cranberries don't burst, you can use a potato masher or the back of a wooden spoon on the side of the pot to help them along.
Allow sauce to completely cool (at least 20 minutes) before serving. Garnish with more orange zest if desired.
- You can easily accommodate for a 12-oz. bag of fresh cranberries by increasing the sugar to 3/4 cups and the orange juice to 1 cup, with a heaping teaspoon of cinnamon.
- Store in your refrigerator in an airtight container for up to 10-15 days, or in your freezer for up to 3 months. Defrost for 24-48 hours in the fridge before serving.
- To use frozen cranberries: just add directly to the simmering orange juice mixture. No need to defrost before.
- If you prefer, you can use a cinnamon stick in place of the ground cinnamon. Add it to the orange juice mixture, and remove it before serving.
Calories: 77kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 64IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg