Orange Cranberry Sauce
Cranberry Sauce with Cinnamon and Orange Zest
Hello, my foodie friends!
This Orange Cranberry Sauce isn’t your average cranberry sauce, and it’s way better than the canned stuff. It’s a holiday game-changer. Bright, tart cranberries meld with warm cinnamon, a whisper of allspice, and a nutmeg-kissed glow, all lifted by the zesty pop of fresh orange. It’s the perfect companion to your towering Thanksgiving or Christmas plate, but the real magic happens later: slathered on a soft roll with a slice of turkey for a midnight snack that’s pure comfort. With a double batch, you’ll have plenty to savor for days and trust me, you’ll want to. That citrusy-spicy twist? It’s the secret that makes this sauce unforgettable. (Makes about 3 cups—double it for leftovers!) I use this Orange Cranberry Sauce on my Turkey Cranberry Panini and my Cranberry Waffles with Orange Curd
Why You’ll Love It
The cranberries burst into a tart-sweet symphony, while the cinnamon, allspice, and nutmeg weave in cozy warmth. Then comes the orange—zesty and bright—cutting through the richness like a holiday sunrise.
Ingredients You’ll Need
- 1 pound fresh cranberries, washed and dried
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2 cups granulated sugar
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1/3 cup water
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1/4 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1/4 teaspoon ground nutmeg
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1 orange, zested and juiced (about 1-2 tsp zest and 1/4 cup juice)
How to Make Orange Cranberry Sauce
Step 1: Start the Simmer
In a medium saucepan, combine the cranberries, sugar, water, cinnamon, allspice, and nutmeg. Stir over medium heat until the sugar dissolves and the cranberries begin to pop—about 5-7 minutes. The kitchen will smell like holiday heaven.
Step 2: Add the Orange Twist
Stir in the orange zest and juice. Let it bubble gently for another 5-10 minutes, stirring occasionally, until the cranberries soften and the sauce thickens to your liking. It’ll set more as it cools, so don’t worry if it looks a little loose.
Step 3: Cool and Store
Remove from heat and let it cool to room temperature. Transfer to a bowl or jar—make extra, because this gem disappears fast. Chill in the fridge if you like it cold, but it’s just as good warm.
Orange Cranberry Sauce
The cranberries burst into a tart-sweet symphony, while the cinnamon, allspice, and nutmeg weave in cozy warmth. Then comes the orange—zesty and bright—cutting through the richness like a holiday sunrise.
Equipment
- Pot
Ingredients
- 2 Packs Fresh Cranberries
- 2 Cups Sugar
- 1/3 Cup Water
- 1/4 Tsp. Cinnamon
- 1/2 Tsp. Ground Allspice
- 1/4 Tsp. Ground Nutmeg
- 1 Orange Zested and Juiced
Instructions
- In a medium saucepan, combine the cranberries, sugar, water, cinnamon, allspice, and nutmeg. Stir over medium heat until the sugar dissolves and the cranberries begin to pop—about 5-7 minutes. The kitchen will smell like holiday heaven.
- Stir in the orange zest and juice. Let it bubble gently for another 5-10 minutes, stirring occasionally, until the cranberries soften and the sauce thickens to your liking. It’ll set more as it cools, so don’t worry if it looks a little loose.
- Remove from heat and let it cool to room temperature. Transfer to a bowl or jar—make extra, because this gem disappears fast. Chill in the fridge if you like it cold, but it’s just as good warm.
Tips & Tricks
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Texture Play: For a chunkier sauce, leave it as is. For smoother vibes, mash it lightly with a spoon or give it a quick pulse in a blender.
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Sugar Swap: If you like it less sweet, cut the sugar to 1 1/2 cups and taste as you go—the orange juice adds natural sweetness.
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Make Ahead: This keeps in the fridge for up to 2 weeks or freezes for months. Double the batch and stash some for January bliss.
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Extra Zing: Toss in a pinch of extra orange zest right before serving for a fresh, aromatic kick.
Serving Ideas
Spoon it alongside your holiday feast, dollop it on mashed potatoes for a sweet-tart surprise, or pile it high on that midnight turkey roll. It’s the kind of sauce that makes you grateful for leftovers—and might just steal the show. I have even used it for PB&J’s.