Homemade Cranberry Sauce with Orange Zest and Cinnamon

Prep Time 5

Cook Time 15

Total Time 20

Course Condiment, Side Dish

Cuisine American

Servings 8

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.

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.

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.

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).

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.