Cranberry Orange Sauce With Cinnamon – Bright, Cozy, and Easy

Cranberry orange sauce with cinnamon brings brightness, warmth, and a little sparkle to your table. It’s tangy, slightly sweet, and gently spiced—a perfect partner for turkey, ham, roasted vegetables, or even morning yogurt. Best of all, it’s quick to make and tastes far better than anything from a can.

The cinnamon and orange give it a comforting holiday feel without being heavy. If you’ve never made homemade cranberry sauce, this is the one to start with.

What Makes This Special

This sauce blends the tart pop of cranberries with the natural sweetness and fragrance of fresh orange. A touch of cinnamon rounds it out, making the flavor feel cozy and balanced.

It’s not just for holiday dinners—this works year-round as a spread, topping, or side.

• Bright flavor: Fresh orange juice and zest lift the cranberries without overwhelming them.
• Warm spice: Ground cinnamon or a cinnamon stick adds depth and a hint of warmth.
• Quick and reliable: Ready in about 15–20 minutes with simple ingredients.
• Make-ahead friendly: The flavor improves after a day in the fridge.
• Versatile: Pairs with savory mains, cheese boards, breakfast dishes, and desserts.

Shopping List

• Fresh cranberries – 12 ounces (about 3 cups), rinsed and picked over
• Orange – 1 large (you’ll use the zest and juice)
• Sugar – 1/2 to 3/4 cup, to taste (granulated)
• Water – 1/2 cup (or use extra orange juice for more citrus flavor)
• Cinnamon – 1/2 teaspoon ground, or 1 cinnamon stick
• Salt – a small pinch to sharpen the flavors
• Optional add-ins: vanilla extract (1/2 teaspoon), maple syrup (to replace part of the sugar), a splash of bourbon, or a handful of chopped toasted pecans

Step-by-Step Instructions

1. Prep the orange: Wash and dry the orange. Zest it first, then cut it in half and juice it. You’ll want about 1/2 cup of liquid total, combining orange juice and water as needed.
2. Combine in a saucepan: Add cranberries, orange juice, water, sugar, cinnamon, a pinch of salt, and the orange zest to a medium saucepan.

   If using a cinnamon stick, add it now.

3. Bring to a simmer: Set the pan over medium heat. Stir occasionally until the sugar dissolves and the cranberries begin to pop, about 5 minutes.
4. Cook it down: Keep it at a gentle simmer for 8–10 minutes, stirring now and then. The cranberries will burst and the sauce will thicken.

   If it looks too thick, add a tablespoon or two of water.
5. Taste and adjust: Remove from heat. Taste for sweetness and acidity. Add a little more sugar if needed, or a squeeze of fresh orange for brightness.

   Remove the cinnamon stick if you used one.

6. Optional finishing touch: Stir in 1/2 teaspoon vanilla or a splash of bourbon for extra depth. This is optional but lovely.
7. Cool to set: Let the sauce cool to room temperature. It will thicken further as it cools.
8. Serve or chill: Transfer to a serving dish or airtight container.

   Serve slightly warm or chilled, depending on preference.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 10 days. The flavor actually improves after 24 hours.
• Freezer: Freeze for up to 3 months. Thaw in the fridge overnight and stir well before serving.
• Make-ahead tip: Make it 2–3 days in advance and keep it chilled.

  Stir right before serving to restore its glossy texture.

Health Benefits

• Antioxidant-rich: Cranberries are packed with polyphenols that support overall health.
• Vitamin C: Fresh orange juice and zest add a boost of immune-supporting vitamin C.
• Lower sugar option: You control the sweetness. Using less sugar or swapping part of it for maple syrup can reduce refined sugar.
• Naturally gluten-free and vegan: The base recipe suits most dietary preferences.

What Not to Do

• Don’t skip the zest: The zest brings intense orange flavor that juice alone can’t match.
• Don’t boil hard: A rolling boil can scorch the sugars and make the sauce bitter. Keep it at a gentle simmer.
• Don’t over-sweeten early: Start with the lower amount of sugar, then adjust at the end.

  The flavor concentrates as it cooks.

• Don’t walk away: Cranberries can foam and bubble up. Stir occasionally to prevent sticking.
• Don’t add dairy: Cream or butter can mute the bright, clean flavors and doesn’t improve texture here.

Variations You Can Try

• Maple Cinnamon Cranberry Sauce: Replace half the sugar with pure maple syrup for a deeper, woodsy sweetness.
• Ginger-Orange Twist: Add 1 teaspoon finely grated fresh ginger or 1/4 teaspoon ground ginger for a zippy kick.
• Port or Bourbon Boost: Stir in 1–2 tablespoons of port or bourbon after cooking for a festive note.
• Cranberry-Apple Blend: Add 1 small peeled, diced apple during cooking for extra body and natural sweetness.
• Nutty Crunch: Fold in 1/4 cup chopped toasted pecans or walnuts just before serving.
• Spice Cabinet Swap: Try a pinch of clove or allspice with the cinnamon for classic holiday spice.
• Low-Sugar Version: Use 1/3 cup sugar and add a sliced apple for sweetness, then adjust at the end with a touch of honey, if needed.

FAQ

Can I use frozen cranberries?

Yes. Use them straight from the freezer without thawing.

You may need an extra minute or two of simmer time.

How do I fix a sauce that’s too tart?

Add a tablespoon of sugar or maple syrup at a time, stirring and tasting until it’s balanced. A small pinch of salt can also round out the flavors.

What if my sauce is too thick?

Stir in warm water or orange juice, 1 tablespoon at a time, until you reach your desired consistency.

Can I make it ahead?

Absolutely. Make it up to 3 days in advance and refrigerate.

It often tastes even better on day two.

Is it possible to reduce the sugar without ruining the texture?

Yes. The cranberries will still gel thanks to their natural pectin. Start with less sugar, then sweeten to taste at the end.

How long does it need to set?

It thickens as it cools and continues to set in the fridge.

Give it at least 1–2 hours for the best texture.

Can I double the recipe?

Yes. Use a larger pot and extend the simmer time slightly if needed. Stir more often to prevent sticking.

What can I serve this with besides turkey?

Try it with roast chicken, pork tenderloin, baked brie, cheese boards, oatmeal, yogurt, waffles, or vanilla ice cream.

Do I need pectin?

No.

Cranberries have natural pectin that thickens the sauce as it cooks and cools.

Why did my sauce turn bitter?

Overcooking, scorching, or using too much white pith from the orange can cause bitterness. Zest lightly, simmer gently, and stir regularly.

Wrapping Up

This cranberry orange sauce with cinnamon is simple, bright, and deeply comforting. It comes together fast, keeps well, and brings balance to rich meals.

Make it once, and it will likely become a go-to for holidays and everyday meals alike. Keep the ingredients on hand, and you’re always about 20 minutes away from a standout side or topping.