There’s something incredibly nostalgic about cranberry sauce — the tartness, the color, and the way it balances out all the savory richness on your holiday plate. This homemade cranberry sauce with orange zest and cinnamon takes that classic to a whole new level. It’s vibrant, sweet, tangy, and spiced just enough to give you that warm, cozy feeling. Whether you’re prepping a big family Thanksgiving dinner or just want something more exciting than canned cranberry sauce, this is the kind of small-batch condiment that steals the show in all the right ways.
Homemade Cranberry Sauce with Orange Zest and Cinnamon
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Condiment, Side Dish
Cuisine American
Medium saucepan You’ll be simmering everything together, so choose a non-reactive saucepan (stainless steel or enameled cast iron).
Microplane or fine grater To zest the orange easily and finely.
Citrus juicer or your hands For juicing the orange.
Wooden spoon or silicone spatula For stirring the sauce without scratching your pan.
Ladle and airtight jar or bowl For storing the sauce after cooling.
- 12 oz fresh or frozen whole cranberries – Rinse and pick out any mushy ones. Whole cranberries are essential for texture.
- 1 medium orange zested and juiced – The zest adds citrusy brightness, and the juice complements the cranberries beautifully.
- ¾ cup granulated sugar – You can adjust up or down depending on how tart or sweet you like it.
- ¼ cup brown sugar – Adds a deeper molasses note that complements the spice.
- ½ cup water – Helps everything simmer together.
- 1 cinnamon stick – Provides a warm subtle spice as it simmers.
- Optional: 2 tablespoons bourbon – Adds a mellow depth and slight vanilla edge perfect if you’re a fan of bourbon cranberry sauce.
- Pinch of salt – Balances and enhances the sweetness.
Step 1: Prep Your Ingredients
Rinse the cranberries under cool water and discard any shriveled or overly soft berries. Zest your orange using a microplane, being careful to only get the bright orange part and not the bitter white pith. Juice the orange, removing any seeds.
Step 2: Combine and Simmer
In a medium saucepan, combine the cranberries, orange juice, orange zest, granulated sugar, brown sugar, cinnamon stick, water, and salt. If you’re using bourbon, add it now.
Place the pan over medium-high heat and bring the mixture to a boil, stirring occasionally to help dissolve the sugars.
Step 3: Watch the Magic Happen
Once boiling, reduce the heat to medium-low and let the sauce simmer. The cranberries will begin to pop—literally. You’ll hear them burst and soften into a jammy consistency. Stir occasionally to prevent sticking. Let it simmer for 10 to 12 minutes, or until thickened.
You can gently mash some of the cranberries with the back of your spoon if you prefer a smoother texture, or leave some whole for a chunkier finish (great for those who love whole cranberry sauce recipes).
Step 4: Cool and Thicken
Remove the cinnamon stick and let the sauce cool in the pan for about 10 minutes. As it cools, it will thicken naturally. Transfer to a bowl or airtight jar and refrigerate until ready to serve. It keeps well for up to 10 days in the fridge, and the flavor only gets better over time.
Pairings
Cranberry sauce isn't just for turkey—though of course, it shines next to roast turkey, stuffing, and buttery mashed potatoes at Thanksgiving. But its sweet-tart brightness also pairs beautifully with:
- Roast chicken or pork loin – It adds contrast and cuts through the richness.
- Brie or goat cheese – Serve a spoonful on a cheese board or baked brie for an elegant appetizer.
- Leftover turkey sandwiches – Slather it on bread with mayo and stuffing for the ultimate post-holiday bite.
- Glazed carrots or roasted Brussels sprouts – Adds a tangy twist to veggie sides.
- Cranberry dipping sauce – Thin it out slightly and use it as a dipping sauce for meatballs, chicken tenders, or even fried tofu.
And if you’re into the creative side of cranberry sauce recipes, this also makes a delicious glaze for roasted meats or a base for vinaigrettes.
FAQs
1. What type of cranberries should I use—fresh or frozen?
Both fresh and frozen whole cranberries work well in homemade cranberry sauce. If using frozen, no need to thaw before cooking—just add a few extra minutes to the simmer time.
2. Can I use ground cinnamon instead of a cinnamon stick?
Yes, but use it sparingly. Ground cinnamon is more potent, so start with just ¼ teaspoon. The stick infuses more gently and is easier to remove before serving.
3. Can I make this sauce ahead of time?
Absolutely. In fact, it's even better the next day. This is one of those home made cranberry sauce recipes that benefits from a night in the fridge. The flavors meld and deepen beautifully.
4. Is this recipe better than canned cranberry sauce?
If you’re wondering how to make cranberry sauce that tastes richer and fresher than store-bought, this is it. Canned cranberry sauce recipes have their place, but this homemade version adds texture, citrus brightness, and warm spice that’s hard to beat.
5. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 10 days. You can also freeze it for up to 3 months—just thaw in the refrigerator before using.
