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Quick & Easy Cranberry Orange Sauce with Cinnamon

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A quick and easy cranberry sauce with orange zest and cinnamon that comes together in under 15 minutes. This recipe recreates a beloved bistro memory with simple ingredients and a special technique for bright citrus flavor.

Ingredients

Scale
  • 12 ounces fresh or frozen cranberries (about 3 cups)
  • 3/4 cup granulated sugar
  • 1/2 cup orange juice, freshly squeezed
  • 1 tablespoon orange zest
  • 1 cinnamon stick
  • 1/4 cup water

Instructions

  1. Prep your ingredients first. Wash the cranberries and pick out any soft or shriveled ones. Zest your orange before juicing it. Juice the orange into a small bowl and set aside. Measure out your sugar and water.
  2. Combine the base. In your medium saucepan, add the cranberries, sugar, orange juice, water, and the whole cinnamon stick. Give everything a quick stir with your wooden spoon.
  3. Bring to a boil. Place the saucepan over medium-high heat. You’ll hear the cranberries start to sizzle and pop after about 3-4 minutes. Let it come to a full, rolling boil.
  4. Reduce and simmer. Once boiling, reduce the heat to medium-low so you have a gentle simmer. Cook for 8-10 minutes, stirring occasionally. The cranberries will start to burst and release their pectin, which naturally thickens the sauce.
  5. Add the orange zest at the right moment. Add the orange zest during the last 2 minutes of cooking. Stir in the zest and let it mingle for those final minutes.
  6. Check for doneness. The sauce is ready when most of the cranberries have popped and the liquid has thickened to a syrupy consistency. To test, dip a spoon in and run your finger down the back—if the sauce leaves a clean trail, it’s done.
  7. Remove the cinnamon stick. Fish out the cinnamon stick with your spoon or tongs. Taste the sauce and adjust sweetness if needed.
  8. Cool and serve. Let the sauce cool in the pan for about 10 minutes, then transfer to a serving bowl. It will continue to thicken as it cools. You can serve it warm, at room temperature, or cold.

Notes

If using frozen cranberries, do not thaw them first. They may release more water, so simmer an extra 2-3 minutes. For a less sweet version, reduce sugar to 1/2 cup and add a pinch of salt. The sauce tastes even better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 3 months.

Nutrition

Keywords: cranberry sauce, orange cranberry sauce, cinnamon cranberry sauce, quick cranberry sauce, easy cranberry sauce, homemade cranberry sauce, Thanksgiving side dish, holiday recipe

Find it online: https://blingbite.com/quick-and-easy-cranberry-orange-sauce-with-cinnamon/