Fresh Cranberry Sauce with Orange and Cinnamon

Homemade cranberry sauce takes about fifteen minutes and needs only cranberries, orange, sugar and water. It is brighter and more tart than the canned version, and you can decide exactly how sweet to make it. It is a holiday staple, but it is also good on toast, yogurt and oatmeal all season.

Fresh cranberries arrive in stores in the fall and are often gone by January, so this is a recipe to make while they are around. They freeze perfectly in their bags, which means you can stock up and make sauce any time of year.

Fresh Cranberry Sauce with Orange and Cinnamon

Homemade cranberry sauce takes about fifteen minutes and needs only cranberries, orange, sugar and water. It is brighter and more tart than the canned version, and you can decide exactly how sweet to make it. It is a holiday staple, but it is also good on toast, yogurt and oatmeal all season.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 8 servings (about 2 cups)

Ingredients Method Notes

Ingredients

  

• 12 oz fresh or frozen cranberries rinsed, soft berries removed
• 2/3 cup granulated sugar or 1/2 cup for a tart sauce
• 1/2 cup orange juice from about 1 large orange
• 1/4 cup water
• 1 tsp orange zest finely grated
• 1 cinnamon stick or a pinch of ground cinnamon
• 1 pinch salt

Method

 

1. Combine the sugar, orange juice, water and cinnamon stick in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. Add the cranberries and return to a boil. Reduce the heat to a lively simmer.
3. Cook, stirring occasionally, for 8–10 minutes. The berries will pop and the sauce will begin to thicken.
4. Stir in the zest and salt. Press some of the berries against the side of the pan if you like a smoother sauce.
5. Remove the cinnamon stick. Taste and add a little more sugar if needed while the sauce is hot.
6. Let cool to room temperature; it will thicken considerably. Serve at room temperature or chilled.

Notes

• The sauce looks thin when hot. Do not overcook it, or it will set very firm once cool.
• Frozen cranberries can go straight into the pan without thawing.

How cranberries are grown

Cranberries grow on low, trailing vines in sandy beds called bogs, mostly in Massachusetts, Wisconsin, New Jersey, Oregon and parts of Canada. Much of the crop is wet-harvested: growers flood the beds in autumn, loosen the berries from the vines, and the berries float to the surface, where they are corralled and collected. Fresh berries sold in bags are usually dry-harvested with machines that comb them from the vines.

The air pockets inside each berry are what make them float and also why fresh cranberries bounce. A firm, bouncy berry is a good one.

Making it your own

Once you know the basic method, the sauce is easy to vary. Add a small grated apple or pear with the cranberries for a softer, sweeter sauce. Stir in a spoonful of grated fresh ginger, a few cloves or a split vanilla bean while it simmers. Replace some of the orange juice with apple cider, or stir in toasted chopped pecans once it has cooled.

Using leftovers

Leftover cranberry sauce is good spread on a turkey or chicken sandwich, swirled into plain yogurt or oatmeal, spooned over a block of soft cheese as an appetizer, or used as a filling for thumbprint cookies. It also makes a quick glaze for roast chicken when warmed with a little mustard.

Cranberries beyond the holidays

Fresh cranberries are only in stores from about October through December, but they freeze very well. Put the unopened bags straight into the freezer, where they keep for up to a year. Frozen berries can be used directly in sauce, muffins, quick breads and baked oatmeal without thawing. A handful of chopped cranberries added to an apple crisp or pear compote adds color and a pleasant tartness.

Dried cranberries are a different product, usually sweetened, and cannot replace fresh berries in this sauce. They are good in salads, granola and grain dishes.

Variations and swaps

• Use honey or maple syrup instead of sugar (start with 1/2 cup).
• Use apple cider instead of orange juice.
• Add a pinch of ground cloves or allspice.
• Add 1/2 cup of chopped pecans or walnuts after cooling.

Storing and reheating

Refrigerate in a sealed jar for up to 2 weeks, or freeze for up to 3 months. Thaw overnight in the refrigerator and stir before serving.

Questions readers ask

Can I make it ahead?

Yes. It keeps for up to 2 weeks in the refrigerator, so it is one less thing to cook on a holiday.

Why is my sauce too thick?

It was cooked too long. Stir in a little warm water or orange juice to loosen it.

Can I use less sugar?

Yes, but cranberries are very tart. Start with 1/2 cup and taste.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.