Cranberry Sauce with Cinnamon and Orange
This cranberry sauce with cinnamon and orange is super easy and way more flavorful than store bought! It's fruity, tangy, subtly spiced, and a little citrusy, and the perfect side dish for your holiday table.
Ingredients
- 12 ounces fresh cranberries
- ½ cup water
- ½ cup freshly squeezed orange juice
- 2 to 3 strips orange peel or some zest
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ tsp ground cinnamon
- Pinch of salt
Instructions
- Add cranberries to a medium pot on the stove.12 ounces fresh cranberries
- Add the orange juice, water, sugar, orange peel, cinnamon, and salt to the cranberries and mix together.½ cup water, ½ cup freshly squeezed orange juice, 2 to 3 strips orange peel, ½ cup granulated sugar, ½ cup brown sugar, ¼ tsp ground cinnamon, Pinch of salt
- Turn the heat on to medium and cook until the cranberries pop and get jammy, about 15 to 20 minutes (if they are popping too aggressively, reduce the heat to medium-low or low). Remove from heat.
- Bring the cranberry sauce to room temperature, then place it in the fridge for 2 to 3 hours or overnight. It’ll thicken as it cools. Alternatively, you can place the pot in a bowl filled with ice and gently stir it until it cools.