Fresh Cranberry Sauce With Orange & Cinnamon

When you try this homemade, fresh cranberry sauce with orange and cinnamonyou’ll be upset that you didn’t go so far as to say thank you.

Plain cans of store-bought “cranberry sauce” pale in comparison.

The sweetness of the berry sugar is perfectly balanced and elevated with a touch of orange and cinnamon. It’s not too sweet though. If you like the texture and bite of whole berries in your sauce, remove from heat as soon as all the berries pop.

For a smoother cranberry sauce, continue to cook a little longer than suggested. This is sure to be a Thanksgiving table staple for years to come.

If you’re looking for something with less sugar, try ours Best Low Carb Cranberry Sauce (Keto, Paleo, Diabetic Friendly)

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FRESH CRANBERRY SAUCE WITH ORANGE AND CINNAMON

Heather LaCorte

This fresh cranberry sauce couldn’t be easier to make and is the perfect combination of sweet and savory. Not only will it become a Thanksgiving table staple, but it’s great to keep in the fridge for sandwiches, cheese pairings, toast, pancakes, muffins and scones.

Preparation Time 5 the minutes min

Cooking Time 25 the minutes min

the course Side dish

cooking the american

The ingredients

1x2x3 times

• 1 12 ounce package fresh cranberries
• 3/4 the cup sugar
• 1/2 the cup the water
• 2 oranges, peeled and juiced, (1/2 cup) or under (1/2 cup orange juice)
• 1 cinnamon stick or 1 teaspoon ground cinnamon

INSTRUCTIONS

• Start by washing the cranberries and removing the bad berries.

• Combine all ingredients in a saucepan and bring to a boil over medium heat.

• When it boils, immediately reduce the heat to low, cover and simmer for about 20 minutes, or until the berries begin to pop.

• Remove the lid, stir in the sauce and continue to cook for an additional 5 minutes to thicken. Remove from heat.

• Allow the cranberry sauce to cool completely, then refrigerate until ready to serve. If your cranberry sauce doesn’t look as good as you’d like, don’t worry. The cranberry sauce will continue to thicken as it cools and cools.

• I like to serve my cranberry sauce chilled, but you can also serve it at room temperature or slightly warmed. Enjoy!

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