This orange cinnamon cranberry sauce brings bright citrus and warm spice to your holiday table in just 20 minutes. Fresh cranberries simmer with orange juice, zest, and cinnamon sticks until they burst into a glossy, ruby-red sauce that’s miles better than anything from a can. I’ve been making this orange cinnamon cranberry sauce every Thanksgiving for years, and it’s become the one dish my family asks for by name.
SERVES: 4 | PREP: 5 MIN | COOK: 15 MIN | TOTAL: 20 MIN
Ingredients
Main Ingredients
| Ingredient | Amount |
|---|---|
| Fresh cranberries | 12 oz (about 3 cups) |
| Granulated sugar | 3/4 cup |
| Fresh orange juice | 1/2 cup |
| Orange zest | 1 tablespoon |
| Cinnamon sticks | 2 sticks |
| Water | 1/4 cup |
Optional Flavor Enhancers
| Ingredient | Amount |
|---|---|
| Vanilla extract | 1/2 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Kosher salt | 1 pinch |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Rinse 12 oz fresh cranberries under cold water in a colander. Pick out any soft or bruised berries and remove any stems. Pat them dry with paper towels so they don’t splatter when they hit the hot liquid.
Step 2: Zest one large orange using a microplane or fine grater, making sure to get only the bright orange part and not the bitter white pith underneath. You need 1 tablespoon of packed zest. Then juice the orange to get 1/2 cup of fresh juice.
Step 3: Gather your 2 cinnamon sticks and 3/4 cup sugar. Having everything ready before you start cooking makes the process much smoother since the sauce cooks quickly.
Phase 2: Creating the Base (3 minutes)
Step 4: Pour 1/2 cup orange juice, 1/4 cup water, and 3/4 cup sugar into a medium saucepan. The water helps prevent the sugar from burning before it dissolves.
Step 5: Add the 2 cinnamon sticks and 1 tablespoon orange zest to the liquid. Place the pan over medium-high heat and stir with a wooden spoon until the sugar completely dissolves, about 2-3 minutes. You’ll know it’s ready when the liquid looks clear instead of cloudy.
Step 6: Bring the mixture to a gentle boil. You’ll see small bubbles breaking the surface consistently. This is the perfect temperature for cooking the cranberries.
Phase 3: Cooking the Cranberries (10-12 minutes)
Step 7: Add all the fresh cranberries to the boiling liquid at once. They’ll lower the temperature temporarily, which is normal. Keep the heat at medium-high and don’t stir yet.
Step 8: Wait for the mixture to return to a boil, which takes about 1-2 minutes. You’ll start to hear gentle popping sounds as the cranberries begin to burst. This is exactly what you want.
Step 9: Once boiling, reduce heat to medium and let the sauce simmer. Stir gently every 2-3 minutes to prevent sticking. The cranberries will start bursting open, releasing their pectin and creating that classic sauce texture.
Step 10: Continue cooking for 10-12 minutes total. You’re looking for most of the cranberries to burst (about 80-90% of them). The sauce will thicken noticeably as it cooks because cranberries are naturally high in pectin.
Step 11: Watch for these visual cues that your sauce is ready: the mixture coats the back of a spoon, it’s reduced by about one-third, and it looks glossy instead of watery. Remember, it will thicken even more as it cools.
Step 12: If using optional ingredients, stir in 1/2 teaspoon vanilla extract, 1/4 teaspoon ground ginger, and a pinch of salt during the last minute of cooking. These add depth without overpowering the orange and cinnamon.
Phase 4: Cooling and Finishing (2-3 hours)
Step 13: Remove the pan from heat immediately when the sauce reaches your desired consistency. Take out the cinnamon sticks with tongs or a fork. You can save them to use as a garnish if you like.
Step 14: Transfer the hot sauce to a heat-safe bowl or container. Don’t worry if it looks too thin—it will thicken significantly as it cools to room temperature.
Step 15: Let the sauce cool uncovered at room temperature for 30 minutes, then cover and refrigerate for at least 2 hours before serving. This resting time allows the flavors to blend and the pectin to fully set.
Chef’s Notes
Tip 1: Fresh cranberries work best for this orange cinnamon cranberry sauce because frozen ones release too much water and can make the sauce watery. If you must use frozen, don’t thaw them first and add an extra 2-3 minutes to the cooking time.
Tip 2: The sauce continues to thicken for up to 24 hours in the refrigerator, so don’t overcook it trying to get it thick on the stove. If it seems slightly thin when you remove it from heat, that’s perfect.
Tip 3: Adjust the sugar based on how tart you like your sauce. Start with 3/4 cup and taste it after 8 minutes of cooking. You can add up to 1/4 cup more sugar if you prefer it sweeter, but add it gradually.
Tip 4: The cinnamon sticks add a subtle warmth without overpowering the bright orange flavor. Ground cinnamon creates a muddier color and doesn’t give the same clean taste, so stick with the sticks.
Nutrition Information (Per Serving)
- Calories: 165
- Protein: 0g
- Carbohydrates: 42g
- Fat: 0g
- Fiber: 3g
- Sugar: 37g
- Vitamin C: 25% DV
Delicious Variations
Spiced Orange Cranberry: Add 1/4 teaspoon ground cloves and 3 whole star anise along with the cinnamon sticks. Remove the star anise before serving for a more complex holiday spice profile.
Maple Orange Cranberry: Replace 1/4 cup of the sugar with pure maple syrup. Add it during the last 5 minutes of cooking to preserve the maple flavor. This creates a deeper, more caramel-like sweetness.
Boozy Orange Cranberry: For an adult version similar to this bourbon cranberry sauce, stir in 2 tablespoons Grand Marnier or orange liqueur after removing from heat. The alcohol cooks off partially, leaving just the orange essence.
Triple Citrus Cranberry: Combine 1/4 cup orange juice, 2 tablespoons lemon juice, and 2 tablespoons lime juice for the liquid instead of all orange. This bright version reminds me of my citrus cranberry sauce but with warming cinnamon.
Storage & Reheating
Refrigerator: Store your orange cinnamon cranberry sauce in an airtight container for up to 10 days. The high sugar and acid content act as natural preservatives, keeping it fresh longer than many other sauces.
Freezer: Freeze in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. Press out air before sealing bags to prevent freezer burn. Label with the date so you know when you made it.
Thawing: Move frozen sauce to the refrigerator 24 hours before you need it. Never thaw at room temperature, as this can create food safety issues with the sugars.
Reheating: This sauce is best served cold or at room temperature. If you prefer it warm, heat gently in a small saucepan over low heat for 3-4 minutes, stirring frequently. Don’t boil it or it may become too thick.
Troubleshooting Common Problems
Problem 1: Sauce is too thin after cooling Your sauce didn’t cook long enough to reduce properly. Return it to a saucepan and simmer for an additional 3-5 minutes, stirring constantly. The pectin needs time to activate and thicken the mixture.
Problem 2: Sauce is too thick or gummy You overcooked it or used too much sugar. Stir in 2-3 tablespoons of fresh orange juice and mix well. Let it sit in the refrigerator for an hour to redistribute the moisture.
Problem 3: Not all cranberries burst Your heat was too low or cooking time was too short. Return to medium heat and simmer 2-3 more minutes, gently mashing any stubborn whole berries with the back of your spoon against the pan.
Problem 4: Sauce tastes too tart Cranberries vary in natural tartness depending on the season. Stir in an additional 2-4 tablespoons sugar or 1 tablespoon honey while the sauce is still warm. Taste and adjust until you reach your preferred sweetness.
Problem 5: Orange flavor is too weak You may have used old zest or bottled juice. Add 1/2 teaspoon orange extract or 1 tablespoon fresh orange zest to the cooled sauce and refrigerate for 2 hours to let the flavors develop.
Equipment Essentials
- Medium saucepan (2-3 quart capacity)
- Wooden spoon or heat-resistant silicone spatula
- Microplane grater or citrus zester
- Citrus juicer or reamer
- Measuring cups and spoons
- Colander for rinsing cranberries
- Heat-safe storage container with lid
Shopping List
Produce Section
- Fresh cranberries (12 oz bag)
- Large oranges (2, for juice and zest)
Baking Aisle
- Granulated sugar
- Vanilla extract (optional)
Spice Aisle
- Cinnamon sticks (2)
- Ground ginger (optional)
Success Secrets
1. Always use fresh cranberries within one week of purchase for the best pop and brightest flavor. Older cranberries have less pectin and won’t create the same glossy texture.
2. Don’t skip the orange zest—it contains essential oils that give you much more orange flavor than the juice alone. Just avoid the white pith, which tastes bitter.
3. Let your sauce rest in the refrigerator overnight if possible. The flavors deepen and meld together, and the texture becomes perfectly spoonable instead of runny.
4. Make this sauce 2-3 days before your holiday meal. It actually tastes better after sitting, and you’ll have one less thing to worry about on the big day.
5. If you like texture, leave some cranberries whole by cooking for only 8-9 minutes. If you prefer smooth sauce, cook the full 12 minutes and mash any whole berries with your spoon before cooling.
