Cranberry Sauce with Cinnamon and Orange

This year, skip the canned cranberry sauce and make your own at home! This cranberry sauce with cinnamon and orange is super easy and way more flavorful than store bought. It’s fruity, tangy, subtly spiced, and a little citrusy. All you need to make it are a few basic ingredients (a couple fresh ones and some pantry staples you probably already have), 20 minutes, and you’ve got yourself an incredibly tasty addition to your holiday table.

Author: Cooking with Conks

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 8 Servings

Calories: 130 kcal per serving

Ingredients

12 ounces - fresh cranberries
½ cup - water
½ cup - orange juice
2–3 strip - orange peel
½ cup - granulated sugar
½ cup - brown sugar
¼ tsp - ground cinnamon
1 pinch - salt

Instructions

Add cranberries to a medium pot on the stove.
Add the orange juice, water, sugar, orange peel, cinnamon, and salt to the cranberries and mix together.
Turn the heat on to medium and cook until the cranberries pop and get jammy, about 15 to 20 minutes (if they are popping too aggressively, reduce the heat to medium-low or low). Remove from heat.
Bring the cranberry sauce to room temperature, then place it in the fridge for 2 to 3 hours or overnight. It’ll thicken as it cools. Alternatively, you can place the pot in a bowl filled with ice and gently stir it until it cools.

Nutrition