Easy Orange-Cranberry Sauce

by Robyn Wright on November 21, 2012

in Food

I have never enjoyed the cranberry sauce, whole or jellied, in the can. It is just not my thing. Several years ago I first made homemade cranberry sauce because Hubby loves whole cranberry sauce. I thought surely there was something better than that can. I was right! There are thousands of different recipes for cranberry sauce, but what you need to know is that most are extremely easy to make. This year my mom is in charge of Thanksgiving dinner, but Hubby still requested I make his whole cranberry sauce.

Easy Homemade Orange-Cranberry SauceEasy Homemade Orange-Cranberry SauceEasy Orange-Cranberry Sauce

  • 1 bag whole cranberries
  • 1 cup brown sugar
  • 1 tablespoon cinnamon or 2 cinnamon sticks
  • Zest of one medium orange
  • 1 cup orange juice
  • water

Rinse cranberries and place in pan with sugar, cinnamon, zest and orange juice. Then add just enough cold water to cover all of that. Place on high heat and bring to a boil and cranberries start to burst. This will take about 6-8 minutes. Turn down the heat to low and cook for 2 hours. After about an hour you can carefully taste the sauce and add more sugar if it needs it – make it how you like it. After the two hours remove from heat and pour into bowl to cool. Much of the liquid will have evaporated by then. Store in refrigerator after it has cooled until ready to serve. It will thicken up in the refrigerator. Stir gently before serving.

See – I told you it was easy!

To be honest, I do not even use measuring spoons and cups for this. I just eyeball it. For the cinnamon you can use ground cinnamon, I highly recommend McCormick’s Roasted Saigon Cinnamon – it is unbelievable! If you prefer, you can just throw in a couple of cinnamon sticks instead – just take them out before you refrigerate. I use my zester on the orange and then I cut it open and squeeze the juice out – if need be I add a bit more orange juice that I have bought at the store even. Again, keep it easy.

© 2012, Robyn Wright. All rights reserved.

Comments on this entry are closed.


1 Krystel Warden November 21, 2012 at 5:27 pm

yum yum this looks good good thing my family didnt start the thanksgiving food yet

2 Margie November 21, 2012 at 7:59 pm

My mother always used to cook her own cranberry sauce, but she didn’t use the cinnamon or orange. Those seem like tasty additions. Thanks for the recipe.
mtakala1 AT yahoo DOT com

3 Robin November 22, 2012 at 5:24 am

I don’t like canned cranberry sauce either. This looks perfect. I hope you have a wonderful Thanksgiving!!!

4 Ravzie November 22, 2012 at 7:17 am

My Mom used to make something like this many years ago. But she used the meat grinder to grind the berries into bits. I think some orange went through it too. I wish I could remember. It was always delicious and one of my favorite things to eat at Thanksgiving.

5 AngelaLilly November 23, 2012 at 8:21 am

man that sounds SO much better than the jellied cranberry sauce out of a can I had yesterday! LOL

6 tannawings November 24, 2012 at 8:05 pm

If I remember right my Mom used white sugar for hers.. I LOVE cranberries and use them all year long. Try cranberry sauce with pork chops it is really good too.

7 Wendy T December 31, 2012 at 6:08 pm

Sounds good and easy enough. And I actually have some of the cinnamon you mentioned. I got it on clearance at Walmart. They were practically giving it away, and it’s not outdated or anything. I really enjoy it.

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