Cranberry Sauce With Orange and Cinnamon – Bright, Cozy, and Easy

Cranberry sauce with orange and cinnamon is the kind of side dish that makes a meal feel special. It’s bright, tangy, and warm with spice—exactly what you want next to turkey, ham, or a holiday roast. The best part?

It’s incredibly simple to make and tastes far better than anything from a can. With just a handful of ingredients and 15–20 minutes, you’ll have a sauce that steals the show. Whether you like it chunky or silky smooth, this recipe has you covered.

What Makes This Recipe So Good

• Fresh flavor: Sweet-tart cranberries meet zesty orange and a hint of cinnamon for balance and depth.
• Quick and foolproof: From start to finish, it takes under 20 minutes with minimal prep.
• Make-ahead friendly: It tastes even better the next day, which makes holiday timing easier.
• Flexible texture: Keep the berries whole for a rustic feel or mash/blend for a smoother finish.
• Easy to customize: Adjust the sweetness, add spices, or stir in extras like vanilla or a splash of bourbon.

Ingredients

• 12 ounces (about 3 cups) fresh or frozen cranberries, rinsed
• 1 large orange (you’ll use the zest and juice)
• 1/2 cup granulated sugar, plus more to taste
• 1/4 cup brown sugar (light or dark)
• 1/2 cup water (or orange juice for extra citrus)
• 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
• Pinch of salt
• Optional: 1 teaspoon vanilla extract or 1–2 tablespoons bourbon for a richer finish

Step-by-Step Instructions

1. Prep the orange: Use a fine grater to zest the orange, avoiding the bitter white pith.

   Then juice it. You’ll want about 1/3 to 1/2 cup juice. If you’re short, top off with water or bottled orange juice.

2. Combine the base: In a medium saucepan, add the orange juice, water, granulated sugar, brown sugar, cinnamon stick, orange zest, and a pinch of salt.

   Stir to dissolve the sugar.

3. Warm it up: Bring the mixture to a gentle simmer over medium heat. Let it bubble for 1–2 minutes to wake up the cinnamon and meld the citrus flavor.
4. Add cranberries: Stir in the cranberries. They’ll start to pop as they cook.

   Keep the heat at a steady simmer so they burst without scorching.

5. Simmer and thicken: Cook for 8–12 minutes, stirring occasionally. When most berries have popped and the sauce looks glossy and thick, you’re close. The sauce will thicken more as it cools.
6. Adjust sweetness and flavor: Taste and add more sugar if needed.

   If using vanilla or bourbon, stir it in now and cook for 1 minute more to blend the flavors.

7. Choose your texture: For chunky sauce, leave it as is. For smoother sauce, mash with a spoon or potato masher. For the smoothest finish, remove the cinnamon stick and blend carefully with an immersion blender.
8. Cool and set: Remove from heat and discard the cinnamon stick.

   Let the sauce cool to room temperature, then refrigerate. It’ll set into a jammy, spoonable consistency.

9. Serve: Serve chilled, room temperature, or gently warmed. Garnish with a pinch of extra zest or a light dusting of ground cinnamon if you like.

How to Store

• Refrigerator: Store in an airtight container for up to 10 days.

  The flavor deepens after the first day.

• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and stir well before serving.
• Make-ahead tip: Make it 2–3 days before a big meal to save time and reduce stress.

Health Benefits

• Antioxidants: Cranberries are rich in polyphenols, which support overall health and help combat oxidative stress.
• Vitamin C: Orange juice and zest add a boost of vitamin C for immune support and bright flavor.
• Lower-sugar options: You control the sweetness. Using less sugar or swapping part of it for honey or maple syrup can make the sauce gentler on your daily sugar intake.
• Whole fruit fiber: Keeping the skins and pulp adds fiber, which helps with satiety and digestion.

Pitfalls to Watch Out For

• Overcooking: Boiling too vigorously can scorch the sugars and turn the sauce bitter.

  Keep it at a gentle simmer.

• Too sweet, too soon: Add sugar as written, then taste near the end. Cranberries mellow as they cook; you may need less than you think.
• Skipping the salt: A small pinch makes the flavors pop. Don’t skip it.
• Using only ground cinnamon: It works, but a cinnamon stick gives cleaner, rounder spice.

  If using ground cinnamon, start small and adjust.

• Not letting it cool: The sauce thickens as it cools. If you judge thickness while it’s hot, you might over-reduce it.

Recipe Variations

• Maple and brown butter: Swap some sugar for maple syrup and stir in 1–2 tablespoons browned butter at the end for a nutty, cozy note.
• Ginger-orange: Add 1 tablespoon finely grated fresh ginger or 1/2 teaspoon ground ginger for a zippy kick.
• Apple cranberry: Stir in 1 peeled, diced apple with the cranberries. It softens as the sauce cooks and adds natural sweetness.
• Spiced holiday blend: Add a pinch of cloves and allspice with the cinnamon for a deeper, mulled flavor.
• Bourbon vanilla: Finish with 1 teaspoon vanilla extract and 1–2 tablespoons bourbon for warmth and complexity.
• Low-sugar: Reduce sugar by 2–4 tablespoons and add more orange juice.

  The sauce will be tangier but still balanced.

Can I Use Frozen Cranberries?

Yes. Use them straight from the freezer without thawing. You may need to add 1–2 extra minutes of simmering time.

How Do I Make It Less Sweet?

Cut the sugar by a few tablespoons and add a bit more orange juice or water.

Taste near the end and adjust gradually. A squeeze of lemon also helps balance sweetness without more sugar.

Can I Make It Ahead?

Absolutely. It actually tastes better the next day.

Make it up to 3 days in advance and store in the fridge, or freeze for longer.

What If I Don’t Have a Cinnamon Stick?

Use 1/2 teaspoon ground cinnamon. Start with 1/4 teaspoon, taste, and add more if needed. Ground cinnamon is stronger, so go slowly.

How Do I Get a Smooth, Jelly-Like Sauce?

Blend the sauce with an immersion blender for a silky texture.

For an even smoother, jelly-style finish, press it through a fine-mesh sieve after blending to remove skins.

What Goes Well With Cranberry Sauce?

It’s classic with turkey, chicken, or ham, but it also shines on sandwiches, with cheese boards, spooned over yogurt or oatmeal, or swirled into baked brie.

Wrapping Up

This Cranberry Sauce with Orange and Cinnamon brings brightness and warmth to any table. It’s simple, adaptable, and make-ahead friendly, which makes it perfect for holidays and weeknight dinners alike. With a few ingredients and a short simmer, you’ll have a fresh, vibrant sauce that tastes like you fussed—without the fuss.

Make it once, tweak it to your taste, and you’ll have a new staple for every festive spread.