Homemade Cranberry Sauce
Skip the store-bought stuff in a can and serve this fresh and flavorful Orange Cinnamon Cranberry Sauce for Thanksgiving instead. It’s quick, easy, and SO delicious! This recipe comes together in one saucepan in less than 30 minutes, has hints of orange and cinnamon, and goes perfectly with all your favorite Turkey Day recipes.
Table of Contents
This Is the Cranberry Sauce I’ve Been Making for Years!
I’ve been making this spiced cranberry sauce recipe for YEARS and I’ve finally tweaked and perfected it so that it’s ready to share. It’s so flavorful and perfect for the holidays!
Cranberry sauce can be such a polarizing dish — some folks only make homemade while some are loyal to the canned stuff. I am personally team homemade all the way! If you’ve never made cranberry sauce, it couldn’t be easier. Everything gets dumped into a saucepan and simmered until the cranberries are tender and that’s it!
This orange cinnamon cranberry sauce is perfect alongside roasted turkey and gravy, mashed potatoes, dinner rolls, and all of your other favorite Thanksgiving dishes.
Tools Needed
The 6 Main Ingredients (+ Substitutions)
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Cranberries. You can use fresh or frozen here. If using frozen, add them straight to the saucepan (no need to thaw first).
- Orange. You need some orange zest and a bit of freshly squeezed orange juice to brighten up the sauce.
- Cinnamon. I like using a cinnamon stick, but you can use a pinch of ground cinnamon too.
- Sugar. I use white granulated sugar, but you can use brown sugar as well.
- Rosemary. A sprig of rosemary adds such a special flavor, but you could skip it.
- Grand Marnier. Any orange liqueur would work, or you can omit it. (I’ve also made cranberry sauce with brandy before and loved the results!)
How to Make Cranberry Sauce with Orange and Cinnamon
- Mix the ingredients. Add everything to a saucepan and stir to combine.
- Simmer for 15 – 20 minutes. Even if the sauce looks thin after 20 minutes, it’ll thicken up considerably in the fridge. Be sure to remove the rosemary sprig at this stage!
- Cool and refrigerate. I always let mine cool to room temp, then transfer it to an airtight container and pop it into the fridge for a couple of hours. This is a great Thanksgiving side dish to make in advance since it keeps in the fridge for several days!
Jenny’s Tip: Cranberries are naturally very sour and sometimes bitter. I don’t recommend reducing the sugar in this recipe as it helps balance out the tartness. Make sure to add the orange zest, which also helps keep cranberry sauce from being bitter.
Have Leftovers? Use Them in One of These Recipes
Obviously you can enjoy your leftover cranberry sauce with all of your other Turkey Day leftovers, but I prefer using it in other favorite seasonal dishes that call for cranberry sauce!
If you do give this recipe a try, be sure to let me know. Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Classic Thanksgiving Sides to Make
- Herby Mascarpone Mashed Potatoes
- Extra Creamy Baked Mac and Cheese
- Buttery Brioche Dinner Rolls
- Apple Sausage Stuffing
- Parmesan Creamed Corn
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Orange Cinnamon Cranberry Sauce Recipe
Ingredients
- 12 oz fresh cranberries, rinsed
- 3/4 cup granulated sugar
- 1 cinnamon stick (or a pinch of ground cinnamon)
- 1 sprig fresh rosemary
- 2 teaspoons orange zest
- 1/4 cup freshly squeezed orange juice
- 1/4 cup water
- 2 tablespoons Grand Marnier, optional
- 1/4 teaspoon salt
Instructions
- Mix the ingredients. Combine the cranberries, sugar, orange juice, zest, cinnamon stick, grand marnier, and water in a small saucepan and stir well.
- Simmer. Bring to a gentle simmer over medium-low heat for 15-20 minutes, stirring occasionally. Discard the rosemary. Even if the sauce looks thin, it'll thicken up in the fridge. If you like a very thick cranberry sauce, simmer a little longer.
- Cool and refrigerate. Let the cranberry sauce cool to room temperature, then transfer to an airtight container in the fridge for 2 hours before serving. The cranberry sauce can be made several days in advance and stored in the fridge.
- Storage: Refrigerate in an airtight container for 7 days. You can also freeze cranberry sauce and thaw overnight in the fridge before serving.
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