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Cranberry Sauce with Orange and Cinnamon

Cranberry sauce with orange and cinnamon—quick simmered fruit that turns thick and jammy as the berries burst. Spiced with cinnamon sticks and finished with bright orange zest, it’s a simple stovetop side that chills beautifully.
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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: 153
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Sauce
  • 12 oz fresh cranberries Use fresh for the best burst and texture.
  • 0.75 cup sugar Regular granulated sugar dissolves into the simmering syrup.
  • 0.75 cup orange juice Provides citrus flavor and liquid for cooking.
  • 0.25 cup water Helps dissolve sugar and creates the base for simmering.
  • 2 cinnamon sticks Left in while it cools to deepen the spice; remove before serving.
  • 0.25 tsp ground cinnamon Adds warm cinnamon flavor to the sauce base.
  • 1 tbsp orange zest Stir in off-heat to keep the citrus aroma bright.
  • 0.06 tsp salt Balances sweetness and enhances spice.

Equipment

  • 1 cast iron skillet

Method
 

Simmer the sauce
  1. In a saucepan, combine sugar, orange juice, water, cinnamon sticks, ground cinnamon, and salt, then bring to a boil over medium-high heat with clear syrup bubbles. Stir to fully dissolve the sugar.
  2. Add the cranberries and simmer for 10-12 minutes at a steady simmer until most berries burst and the mixture looks thick and glossy.
Finish and chill
  1. Remove from heat and stir in the orange zest until evenly distributed.
  2. Let the cinnamon sticks stay in as it cools for extra spice, then remove the sticks once warm.
  3. Chill the sauce before serving so it thickens to a spoonable consistency.

Notes

For a thicker texture, let the sauce cool uncovered at room temperature first, then chill. Refrigerate in a covered container for up to 5 days; freeze for up to 2 months for make-ahead sides. Dietary swap: replace half the sugar with an equal amount of light brown sugar (or a sugar substitute measured for cooking) if preferred for a deeper caramel note.