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Best Homemade Cranberry Sauce with Orange & Cinnamon for a Crowd

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This homemade cranberry sauce with orange and cinnamon feeds a crowd, costs almost nothing, and tastes like you spent hours on it. It’s quick, easy, and perfect for holidays and gatherings.

Ingredients

Scale
  • 12 ounces (340g) fresh or frozen cranberries
  • 1 cup (200g) granulated sugar
  • ¾ cup (180ml) orange juice, pulp-free
  • 1 tablespoon fresh orange zest (from about 1 large orange)
  • 1 whole cinnamon stick
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Zest and juice the orange: Before cutting the orange, zest it with a microplane or fine grater to get about 1 tablespoon of zest. Then cut the orange in half and juice it until you have ¾ cup. If using store-bought juice, just zest the orange for the flavor.
  2. Combine everything in the saucepan: Add the cranberries (fresh or frozen), sugar, orange juice, orange zest, cinnamon stick, and a pinch of salt to your saucepan. Don’t stir yet — just let it all sit together.
  3. Bring to a boil: Place the saucepan over medium-high heat. Stir occasionally as the mixture heats up. After about 5-7 minutes, it should come to a full boil. You’ll hear the cranberries start to pop.
  4. Reduce to a simmer: Once boiling, reduce the heat to medium-low. Let it simmer gently for 10-12 minutes, stirring occasionally. The cranberries will continue to pop and break down. The sauce will thicken as it cools.
  5. Check for doneness: After 10 minutes, the sauce should be thick enough to coat the back of a spoon. Most of the cranberries should have burst, but a few whole ones are fine for texture. If you want a smoother sauce, you can mash it with a potato masher or blend it with an immersion blender.
  6. Remove from heat: Take the saucepan off the stove. Stir in the vanilla extract if using. Remove the cinnamon stick with a spoon or tongs.
  7. Cool and serve: Let the sauce cool in the pan for about 15 minutes, then transfer it to a serving bowl. It will continue to thicken as it cools. You can serve it warm, at room temperature, or chilled.
  8. Make ahead option: If you’re making this for a big meal, prepare it up to 3 days in advance. Just cool it completely, cover it, and refrigerate. The flavors actually get better after a day or two.

Notes

Don’t walk away from the pot as cranberry sauce can boil over quickly. Taste as you go to adjust sweetness. Use a heavy-bottomed pot to prevent burning. Don’t overcook as the sauce will thicken significantly as it cools. Make it ahead for better flavor as the flavors meld together overnight.

Nutrition

Keywords: cranberry sauce, homemade cranberry sauce, orange cranberry sauce, cinnamon cranberry sauce, Thanksgiving cranberry sauce, holiday cranberry sauce, easy cranberry sauce, quick cranberry sauce

Find it online: https://willarecipes.com/best-homemade-cranberry-sauce-with-orange-and-cinnamon-for-a-crowd/