Go Back Email Link
–+ servings
Orange Cranberry Sauce in a glass bowl with ingredients.

Fresh Cranberry Sauce with Orange and Cinnamon

By Tammy Spencer
This fresh cranberry sauce with orange and cinnamon balances tart cranberries with bright citrus, warm spice, and just enough honey for a perfectly sweet-tart finish. Made with six ingredients in about 30 minutes, it's an easy, small-batch Thanksgiving side dish that's perfect for making ahead!
5 from 4 votes
Prep Time3 minutes
Cook Time10 minutes
Cooling Time15 minutes
Total Time28 minutes
Servings: 4 servings
Calories: 90kcal

Special Equipment

Ingredients

  • ¼ cup (85 grams) honey
  • 2 tablespoons (30 grams) water
  • 2 tablespoons (30 grams) orange juice, see Recipe Notes
  • ½ teaspoon (½ teaspoon) orange zest, finely grated, see Recipe Notes
  • ½ (½) cinnamon stick, or ¼ to ½ teaspoon ground cinnamon, to taste
  • 1¾ cups (175 grams) whole cranberries, fresh or frozen, about 6 ounces

Instructions

  • In a small saucepan, stir together ¼ cup honey, 2 tablespoons water, 2 tablespoons orange juice, ½ teaspoon orange zest, and ½ cinnamon stick (or ¼ to ½ teaspoon ground cinnamon, to taste, if using). Bring to a simmer over medium-high heat.
  • Add 1¾ cups whole cranberries and bring to a gentle boil. Lower the heat to maintain the boil and cook uncovered for 10 minutes, stirring occasionally. The cranberries will soften and begin to burst, and the liquid will become slightly syrupy.
    Not all the berries need to burst - leaving some whole gives the sauce a nice chunky texture. The sauce will continue thickening as it cools. For a smoother sauce, gently mash the cooked cranberries with a spoon or potato masher.
  • Remove from heat and remove the cinnamon stick (if using). Allow the sauce to cool to room temperature, about 15 minutes, before chilling in the refrigerator.
    The sauce may taste less sweet when chilled, so taste and adjust the honey after cooling, if needed.
  • Storage information: Refrigerate cooled cranberry sauce in an airtight container for up to 7 days. For longer storage, freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Make-ahead instructions: Prepare the cranberry sauce 2 to 3 days before serving to give the flavors time to develop.
  • This recipe makes about 1 cup, and it doubles easily, especially if you want to use an entire 12-ounce bag of fresh or frozen cranberries.

Recipe Notes

Use a microplane grater to zest the orange, then use a citrus juicer to get 2 tablespoons of juice. If that's not an option, you can use ready-made orange juice and omit the orange zest.
Cranberry sauce will thicken as it cools. Chilling dulls the sweetness, so don’t worry if the sauce isn’t overly sweet. You can still adjust it as desired.
Variations:
  • Use some fresh sliced ginger instead of the cinnamon sticks
  • Add a spicy note with ¼ teaspoon nutmeg, ⅛ teaspoon ground ginger, and a pinch of dried cloves in addition to the cinnamon stick and orange juice and zest
  • Stir in a teaspoon of pure vanilla extract or ¼ teaspoon Fiori di Sicilia (an orange vanilla extract) to add richness
  • Substitute maple syrup or agave syrup for the honey
  • Add a sprig of fresh herbs, like rosemary or sage instead of cinnamon
  • For an additional kick, add a tablespoon or two of bourbon or red wine to the cooled sauce for an adults-only version!
  • If you prefer to make this homemade cranberry sauce without orange juice, just increase the water by 2 tablespoons (and maybe include another flavoring idea from above).

Nutrition

Serving: 4Tbsps | Calories: 90kcal | Carbohydrates: 24g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 65mg | Fiber: 2g | Sugar: 20g | Vitamin A: 46IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 0.2mg