Homemade Whole Berry Cranberry Sauce with Orange and Cinnamon
Move over, canned cranberry sauce. We’ve got an upgrade for the Thanksgiving table! This homemade whole berry cranberry sauce is bursting with flavor from tart cranberries, cozy warming spices and a hint of citrus. And before you say you don’t have time to make it from scratch, it takes less than 15 minutes. One of the easiest holiday side dishes you’ll make, and one you can prep days in advance.
There are probably thousands of cranberry sauce recipes on the internet.
But this is mine. And I think it’s the bomb and I think you should make it.
Here’s why:
- It uses whole cranberries for the best flavor and texture.
- Warm spices like nutmeg, ginger, cinnamon, and allspice provide depth and flavor without being overpowering.Â
- It’s sweet, but not too sweet, with lots of that tart cranberry flavor still shining through.
- The finishing pop of fresh orange zest and juice takes it over the top!
Homemade cranberry sauce may seem intimidating, but trust me, y’all, it’s the absolute easiest thing you’ll make for your Thanksgiving dinner spread. It only takes about ten minutes, and you can prep it up to a week in advance. And I’m ALL about prepping in advance, so whip up the cranberry sauce in any ten minutes of spare time and your Thanksgiving Day self will thank you.
I know y’all will love this one, enjoy!
Oh and pro tip… use the leftovers to make dark chocolate cranberry overnight oats errrrmegerd, I look forward to these all year.
What You’ll Need to Make Your Own Homemade Cranberry Sauce:
- Cranberries: One 12-ounce bag of fresh whole cranberries, rinsed. Frozen works too, no need to thaw!
- Sweetener: I use granulated sugar to balance the natural tartness of the cranberries. You can also use brown sugar or maple syrup.
- Spices: A cinnamon stick, ground allspice, nutmeg and ginger for that warm holiday flavor.
- Orange: Both the zest and juice of a fresh orange give a bright, citrusy finish.
How to Make this Easy Whole Berry Cranberry Sauce Recipe:
Add cranberries, sugar and water to a medium saucepan over medium heat. Stir and simmer for about 10 minutes, until most of the cranberries have burst but some still hold their shape.
Remove from heat and stir in the whole cinnamon stick, allspice, nutmeg, ginger, orange zest and juice.
Allow the cranberry sauce to cool and thicken at room temperature. Remove the cinnamon stick before serving. Enjoy with your favorite Thanksgiving dishes!
The best part is you can use the leftover cranberry sauce to make my dark chocolate cranberry overnight oats for breakfast the next day!
FAQs
Don’t freak out! It may look thin when you first take it off the stove, but it will develop a thicker, jam-like consistency as it cools. Fun fact- this is because cranberries are naturally high in pectin.
You can store this cranberry sauce in the fridge for up to one week, or freeze it for up to 3 months! Let it cool completely, then transfer to an airtight container. Remove the cinnamon stick before serving. If frozen, thaw overnight in the refrigerator.
Either fresh or frozen cranberries will work, but don’t use dried cranberries.
The finishing touch your Thanksgiving spread needs!
If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!
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Easy Cranberry Sauce with Orange and Cinnamon
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Total Time: 13 minutes
- Yield: 2 cups cranberry sauce, about 16 2-tablespoon servings
- Category: Entertaining, Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Description
This homemade whole berry cranberry sauce is sweet, tart and full of cozy holiday spices with a hint of citrus flavor. Quick and easy to make ahead for Thanksgiving!
Ingredients
- 12oz fresh cranberries, rinsed* (see note)
- ¾ cup sugar
- ¼ cup water
- 1 cinnamon stick
- ¼ teaspoon EACH ground allspice, ground nutmeg and ground ginger
- 1 orange, zest and juice
Instructions
- Combine 12oz fresh cranberries, ¾ cup sugar and ¼ cup water in a saucepan over medium heat. Stir and let simmer for 10 minutes until most of the cranberries burst and a few maintain their shape.
- Remove from heat and add a cinnamon stick, ¼ teaspoon each allspice, nutmeg and ginger, and the orange zest and orange juice from one orange. Stir until combined, let cool, the cranberry sauce will continue to thicken as it cools.
- Store in an airtight container in the fridge for up to one week. Remove the cinnamon stick before serving.This cranberry sauce is especially good with turkey (Thanksgiving!!), but also delicious on chicken, pork, beef and lamb.
Notes
Cranberries: You can use frozen cranberries for this recipe, no need to thaw.
Def use any leftovers to make cranberry overnight oats 😉
This recipe is easily doubled if you need to make a big batch.
If you’re cranberry sauce seems thin, don’t freak out. It thickens as it cools! Cranberries contain a lot of natural pectin, which helps them thicken into a really nice jam-like sauce.
Refer to the above blog post for ingredient information, step-by-step instructions and answers to frequently asked questions.
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Nutrition
- Serving Size: 2 tablespoons
- Calories: 52
- Sugar: 10.2 g
- Sodium: 0.7 mg
- Fat: 0.1 g
- Carbohydrates: 13.2 g
- Fiber: 1.1 g
- Protein: 0.2 g
- Cholesterol: 0 mg
More Thanksgiving Recipes to Serve with Whole Berry Cranberry Sauce:
Roasted Garlic Mashed Potatoes and Turkey Gravy
Sage and Sausage Sourdough Stuffing
Roasted Sweet Potatoes and Carrots with Crispy Sage Butter
Hot Honey Roasted Brussels Sprouts
