This Cinnamon Cranberry Sauce is a sweet and tangy side that adds a burst of flavor to your meals. The warm hint of cinnamon makes it extra special for any occasion!
Makes the perfect partner for turkey, but don’t be surprised if you catch me sneaking spoonfuls straight from the jar. It’s just that good! 😋
I love making this sauce since it’s super easy—just simmer the cranberries and spices together. Plus, it tastes even better the next day! Enjoy it all week!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are ideal for this sauce. If you can’t find them, frozen cranberries work too—just thaw them first. Dried cranberries won’t work in this recipe since they won’t cook down nicely.
Sugar: Granulated sugar is standard for sweetness, but you can substitute with brown sugar for a richer flavor. Maple syrup or honey could also be nice alternatives, just adjust the amount to taste.
Cinnamon: Ground cinnamon is essential for that warm spice flavor. If you don’t have it, you might try pumpkin pie spice, which includes cinnamon and other festive spices.
Orange Zest: This is optional but adds brightness. If you don’t have oranges, lemon zest can provide a different but refreshing flavor. Just a small amount will do!
How Do You Get the Best Texture in Your Cranberry Sauce?
The key to great texture lies in cooking the cranberries just right. You want to ensure they burst open and release their natural pectin, which helps thicken the sauce. Here are a few tips:
- Simmer the sauce at medium-low heat. This allows the cranberries to cook gently.
- Stir occasionally to prevent sticking, but don’t over-stir. Let some cranberries remain whole for texture.
- Cook until the mixture reaches your desired thickness—often, this takes about 10-15 minutes.
As it cools, the sauce will thicken even more, so if it’s a bit runny at first, that’s perfectly normal. Enjoy your homemade sauce!
Cinnamon Cranberry Sauce
Ingredients You’ll Need:
- 12 ounces (about 3 cups) fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 1/2 teaspoon ground cinnamon
- 1-2 cinnamon sticks (for simmering and garnish)
- 1 teaspoon fresh orange zest (optional for brightness)
- 1/4 teaspoon ground allspice or star anise (optional, adds warmth)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 5 minutes for preparation and about 15 minutes for cooking. In total, you will spend around 20 minutes making the sauce, plus some time cooling it down for the best flavor! As a bonus, it tastes even better the next day after chilling in the fridge!
Step-by-Step Instructions:
1. Prepare the Cranberries:
Start by rinsing the fresh cranberries under cold water. Look through them and remove any that are bruised or soft, as these won’t give your sauce the best flavor or texture.
2. Make the Base:
In a medium saucepan, combine the water, granulated sugar, and cinnamon sticks. Turn the heat to medium-high, and bring the mixture to a boil. Stir it a bit to help dissolve the sugar completely.
3. Add the Cranberries and Spices:
Once your mixture is boiling, add the cleaned cranberries, ground cinnamon, fresh orange zest (if you’re using it), allspice or star anise (if you like a little extra warmth), and a pinch of salt. Bring everything back to a boil!
4. Simmer the Sauce:
Now reduce the heat to medium-low and let the sauce simmer. Stir occasionally to help the cranberries cook evenly. Keep an eye on it while the cranberries burst and the sauce thickens—this should take about 10-15 minutes. Taste it along the way to see if you’d like more sweetness or spice!
5. Finish It Up:
When the sauce is finished cooking and has thickened to your liking, remove it from heat. Carefully take out the cinnamon sticks and any whole spices you’ve used.
6. Transfer and Garnish:
Pour the sauce into a serving bowl or a jar. If you want to make it look nice, you can add some fresh cranberries and 1-2 cinnamon sticks for garnish.
7. Cool and Store:
Let the sauce cool to room temperature, and then place it in the refrigerator. It will thicken even more as it cools. Enjoy this delightful Cinnamon Cranberry Sauce with turkey, chicken, or even spread it on toast!
Happy cooking!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can use frozen cranberries! Just make sure to thaw them completely before adding them to the saucepan. You might notice that they cook down slightly faster, so keep an eye on the simmering time.
How Do I Make This Sauce Less Sweet?
If you prefer a less sweet cranberry sauce, you can reduce the amount of sugar by 1/4 cup or even by half, depending on your taste. Remember, cranberries are naturally tart, so you may want to taste it as you adjust!
What’s the Best Way to Store Leftovers?
Store the leftover cranberry sauce in an airtight container in the fridge. It will keep well for about a week. It can also be frozen if you want to save it for longer—just defrost it in the fridge before serving!
Can I Make This Recipe Ahead of Time?
Absolutely! This sauce can be made up to three days in advance. In fact, it often tastes better after chilling in the fridge for a day, as the flavors deepen and meld together.
