I love a good homemade cranberry sauce, and honestly, making it yourself is so much better than anything you can buy. It’s truly simple, and you get to control all the fresh flavors. Today, I’m sharing two easy cranberry sauce recipes that really brighten up any meal.
Whether you prefer a hint of spice or a classic citrus burst, these recipes are quick to make and will be a welcome addition to your table. Let’s get cooking!
Jump to Recipe:
Homemade Orange Cinnamon Cranberry Sauce Recipe
This cranberry sauce adds a lovely warm spice to your table. The mix of tart cranberries with sweet orange and a hint of cinnamon is just wonderful.
It’s easy to make and will become a favorite part of your holiday meals or even just a simple weeknight roast.
Key Ingredients & Tips for Cranberry Sauce
- Fresh Cranberries: Using fresh cranberries gives the best texture and bright, tart flavor. You can use frozen too, just don’t thaw them first before cooking.
- Orange Zest & Juice: Don’t skip the zest! It holds a lot of the essential orange flavor. The juice adds a little more liquid and a citrus note to the sauce.
- Cinnamon Stick Warmth: A whole cinnamon stick will give a gentle, warm aroma without overpowering the fruit. Remember to remove it before serving.
- Sugar Balance: Taste your sauce as it cooks. You might want a little more or less sugar depending on how tart your cranberries are and your personal preference.
What You Need for Orange Cinnamon Cranberry Sauce
- 1 (12-ounce) bag fresh cranberries
- 1 cup granulated sugar
- 1/2 cup water
- Zest of 1 large orange
- 1/4 cup fresh orange juice
- 1 cinnamon stick
⏱️ Time: 20 Minutes🍽️ Yields: 6 Servings
How to Make Orange Cinnamon Cranberry Sauce
Step 1: Combine Ingredients
In a medium saucepan, combine the fresh cranberries, granulated sugar, water, orange zest, orange juice, and the cinnamon stick. Stir everything gently to mix well.
Step 2: Simmer and Thicken Sauce
Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes. The cranberries will burst and the sauce will begin to thicken. Stir occasionally to prevent sticking.
Step 3: Cool and Serve
Remove the saucepan from the heat. Carefully remove the cinnamon stick from the sauce. Let the cranberry sauce cool completely at room temperature, then transfer it to a serving dish or airtight container. The sauce will thicken more as it cools.
📝 Final Note
This cranberry sauce is great warm or chilled. Store any leftovers in an airtight container in the fridge for up to a week. You can also freeze it for longer storage.
Classic Orange Cranberry Sauce Recipe
This is my go-to, simple orange cranberry sauce. It’s bright, tangy, and perfect for any meal where you need a burst of fruity flavor.
You’ll find this easy recipe makes a sauce that is far more vibrant and fresh than store-bought options.
Key Ingredients & Tips for Classic Cranberry Sauce
- Fresh Cranberries are Best: Always try to use fresh cranberries when they are in season for the best results. They pop wonderfully while cooking, releasing their natural pectin.
- Fresh Orange Juice: Use freshly squeezed orange juice for the brightest, most natural citrus flavor. Bottled juice can work, but fresh is truly better for this recipe.
- Adjust Sweetness to Taste: Cranberries are quite tart! Start with the recommended sugar amount and add a little more if you prefer a sweeter sauce after tasting it.
- Cook Until Berries Burst: The sauce is ready when most of the cranberries have burst open and the sauce has a slightly jammy texture. This means it’s releasing its natural thickening agents.
What You Need for Orange Cranberry Sauce
- 1 (12-ounce) bag fresh cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup fresh orange juice
⏱️ Time: 15 Minutes🍽️ Yields: 6 Servings
How to Make Classic Orange Cranberry Sauce
Step 1: Mix Ingredients
In a medium saucepan, combine the fresh cranberries, granulated sugar, water, and fresh orange juice. Give it a good stir to combine everything evenly.
Step 2: Cook Until Thick
Bring the mixture to a boil over medium heat. Once it starts boiling, reduce the heat to low and simmer for about 10 minutes, stirring occasionally. The cranberries will begin to burst, and the sauce will naturally thicken.
Step 3: Cool Down
Remove the saucepan from the heat and let the sauce cool completely. As it cools, it will become even thicker and set nicely. Transfer to a serving bowl once cooled.
📝 Final Note
This simple sauce can be made a few days ahead of time and stored in the refrigerator. It’s delicious with roasted chicken, turkey, or simply on toast for breakfast.
