There’s something absolutely magical about the bright, festive flavor of Cranberry Orange Cinnamon Sauce. With its perfect harmony of tangy cranberries, zesty orange, and just a hint of warm cinnamon, this is the upgrade your holiday table deserves. Whether you’re planning a traditional feast or just want to jazz up an everyday meal, this sauce bursts with color and sparkle in every spoonful!
Why You’ll Love This Recipe
- Unexpected Flavor Perfection: Vibrant cranberries, fresh citrus, and cozy cinnamon combine for a sweet-tart sauce that always has guests reaching for seconds.
- Ridiculously Easy: You’ll be shocked at how quickly and simply this Cranberry Orange Cinnamon Sauce comes together—no fancy tricks required!
- Make Ahead Magic: It stores beautifully, letting you prepare it days in advance and stash holiday stress away.
- A Color Pop on Every Plate: The jewel-like red hue adds instant festivity to anything you serve it with.
Ingredients You’ll Need
This recipe shines because of a handful of fresh, simple ingredients. Each one brings its own character—juicy sweetness, zesty perfume, or a hint of warm spice—to create an irresistible Cranberry Orange Cinnamon Sauce that’s as pretty as it is delicious.
- Granulated Sugar: This sweetens the cranberries and balances their tart flavor without overpowering them.
- Orange Zest: The brightly fragrant oils from the zest add layers of citrus complexity.
- Water: A small amount helps the sugar dissolve and marries the sauce together.
- Fresh Orange Juice: Using fresh juice gives you even more citrus flavor and a natural, sunny taste.
- Fresh Cranberries (12-ounce bag): The star of the show! Whole cranberries burst and thicken as they cook, giving the sauce its signature texture.
- Ground Cinnamon: A pinch is all you need for a whisper of cozy warmth in every bite.
Variations
This Cranberry Orange Cinnamon Sauce is endlessly adaptable, so don’t hesitate to put your own spin on it! It’s easy to tweak for different diets, tastes, or whatever you have in the pantry.
- Low Sugar Version: Swap part of the sugar with a sugar substitute or use maple syrup for a softer sweetness.
- Spiced Up: Try adding a splash of vanilla extract, star anise, or a pinch of ground cloves or nutmeg for even more holiday flair.
- Boozy Twist: Stir in a glug of Grand Marnier, orange liqueur, or bourbon just before chilling for an adult-friendly kick.
- Berry Blend: Toss in a handful of raspberries or blueberries alongside the cranberries for a colorful, berry-studded twist.
How to Make Cranberry Orange Cinnamon Sauce
Step 1: Combine the Citrus Base
Start by adding the sugar, orange zest, water, and orange juice to a medium saucepan. Give it a good stir so everything dissolves evenly and the zest’s essential oils can perfume the whole mixture. Turn the heat to medium and let this lovely base come to a gentle boil—it’s already starting to smell like the holidays!
Step 2: Simmer the Cranberries
When your citrus mixture is bubbling, tip in all the cranberries. Stir them gently to coat, then let them simmer away. In just a few minutes, you’ll hear pops as the cranberries burst open—keep stirring often so none stick. Let the sauce bubble for about 8–12 minutes: cook less for a loose, pourable sauce or the full time for a lusciously thick texture.
Step 3: Stir in the Cinnamon
Once the cranberries have all popped and the sauce is your preferred consistency, turn off the heat. Stir in the ground cinnamon while the sauce is still warm—this little step lets the spice bloom and wrap everything in comforting warmth.
Step 4: Cool and Chill
Pour the Cranberry Orange Cinnamon Sauce into a bowl and let it cool to room temperature. As it sits, it’ll continue to thicken naturally. Once cool, cover and chill until you’re ready. This is one of those glorious recipes that tastes even better with a little patience!
Pro Tips for Making Cranberry Orange Cinnamon Sauce
- Juice Freshly, Zest Before You Cut: Zest your orange before juicing—you’ll get more flavor and it’s much easier when the orange is still whole!
- Let It Pop, but Don’t Overcook: Stop simmering once the cranberries have mostly burst and thickened—the sauce keeps setting as it cools, so don’t worry if it seems a little loose at first.
- Chill for the Best Flavor: Cranberry Orange Cinnamon Sauce really shines after a few hours (or overnight) in the fridge, letting flavors meld and deepen.
- Balance the Sweetness: Taste before chilling—if you want a tart punch, use the lower end of sugar; for classic holiday sweetness, go all in!
How to Serve Cranberry Orange Cinnamon Sauce
Garnishes
A sprinkle of extra orange zest brightens up your Cranberry Orange Cinnamon Sauce and adds a citrusy punch with every bite. For a festive look, try a few whole cranberries or even a tiny cinnamon stick nestled on top. Fresh mint leaves can also make your serving bowl pop!
Side Dishes
This sauce is a classic side for roast turkey, ham, or chicken, but it’s also fantastic alongside roast pork, veggie loaf, or even on a cheese platter. Don’t be afraid to spoon a little over roasted sweet potatoes or your favorite winter grain salad for something a bit unexpected!
Creative Ways to Present
For a playful twist, spoon Cranberry Orange Cinnamon Sauce into tiny jars as edible gifts. Swirl it through yogurt parfaits, use it to top ice cream, or serve on mini tartlets for bite-sized party treats. It also brings beautiful contrast dolloped on warm brie or set out in a pretty dish at your holiday table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cranberry Orange Cinnamon Sauce in an airtight container in the fridge. It should stay perfectly fresh and vibrant for up to 7–10 days, so you can enjoy a little taste of the holidays all week long.
Freezing
Good news—this sauce freezes like a dream! Ladle cooled sauce into freezer-safe containers, leaving a little space for expansion. It’ll keep for up to three months and thaws quickly in the fridge for last-minute gatherings.
Reheating
If you prefer your Cranberry Orange Cinnamon Sauce served warm, just spoon the amount you need into a small saucepan and gently heat over low, stirring now and then. You can also microwave in short bursts—just go slow so it doesn’t bubble over.
FAQs
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Can I make Cranberry Orange Cinnamon Sauce ahead of time?
Absolutely! In fact, making it a day or two ahead allows the flavors to deepen and blend together beautifully. Just chill it in the fridge until you’re ready to serve.
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My sauce seems thin—will it thicken as it cools?
Yes! As the sauce chills, it thickens up thanks to the natural pectin in cranberries. If it’s still runny after refrigerating, simmer it a few extra minutes to reduce further.
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Can I use frozen cranberries instead of fresh?
Definitely. Frozen cranberries work just as well—no need to thaw them first; simply add to the boiling mixture and simmer as directed.
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How can I reduce the sugar in this recipe?
You can experiment with less sugar or try half sugar, half honey or maple syrup. If using a sugar substitute, follow package guidelines for conversions.
Final Thoughts
If you’re looking to add a burst of holiday color and flavor to your next meal, I can’t recommend Cranberry Orange Cinnamon Sauce enough. It’s a cozy classic with a fresh twist—one that friends and family will talk about long after the plates are cleared! Give it a try and make your own traditions sparkle.
Print
Cranberry Orange Cinnamon Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Sauce
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Sauce recipe is a simple and flavorful addition to your holiday table. Tangy cranberries are simmered with orange zest and juice, creating a deliciously sweet and tart sauce with a hint of cinnamon.
Ingredients
Sauce:
- 1 cup (200g) granulated sugar
- 1 teaspoon orange zest
- 1/2 cup water
- 1/2 cup fresh orange juice
- 1 (12-ounce) bag cranberries
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the Sauce: In a medium saucepan, combine sugar, orange zest, water, and orange juice. Cook over medium heat until it boils.
- Add Cranberries: Once boiling, add cranberries and cook, stirring occasionally, until they burst and thicken, about 8-12 minutes. Adjust cooking time for desired consistency. Stir in cinnamon.
- Cool and Chill: Transfer the sauce to a bowl and let it cool to room temperature. Cover and refrigerate until ready to serve; the sauce will thicken as it chills.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 20g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
