Cinnamon- Kissed Cranberry Sauce

Print Print Recipe
Save Save Recipe

Cinnamon- Kissed Cranberry Sauce

Yield: 2 cups

Prep Time: 15 min

Cook Time: 15 min

This cranberry sauce is so delicious and easy to make that I can't imagine anyone would still want to buy the stuff in a can. This cranberry sauce is 100 times better.


12 ounce bag fresh cranberries
1 cup freshly squeezed orange juice
1/2 cup granulated sugar
1/2 cup (packed) brown sugar
1/8 teaspoon ground cinnamon


1. Bring all ingredients to a boil in a heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until many of the cranberries have burst, stirring occasionally, about 15 minutes.

2. Let cranberry sauce cool in the pan, then transfer to another container, cover and refrigerate until ready to serve. The sauce may appear soupy at first but should thicken upon refrigeration.


*You can sub orange juice from a carton in a pinch.
*Make this sauce up to one week ahead.


Leave a Comment

7 Responses to “Cinnamon- Kissed Cranberry Sauce”

  1. 1

    Crystal Pierce — December 23, 2011 @ 12:17 PM

    This was super amazing for Thanksgiving this year! I loved it so much, I’m making it for Christmas too!

  2. 2

    Heather — November 21, 2012 @ 10:33 AM

    My husband INSISTS that he never likes homemade cranberry sauce and the stuff out the can is tradition. I made this last night and let him taste test it….he loves it! No more slimy perserved cranberry sauce! Yay! This is my forever recipe….thanks so much!

  3. 3

    Lori Lange — November 22, 2012 @ 3:55 AM

    so easy, isn’t it??

  4. 4

    Mark — December 25, 2012 @ 11:34 AM

    I made this – and your entire Classic Thanksgiving Dinner for that matter – and my guests have commented on how delicious the Cranberry Sauce was along with the Shiitake Mushroom Stuffing that I am making the Cranberry Sauce again for Christmas. See – guys can cook too! :)

  5. 5

    Brittany — November 23, 2013 @ 4:31 PM

    This was the most delicious sauce EVER! I make it every year. I have thought about canning it, also. Would you happen to know how this would hold up? I have never canned before, so I’m still not sure how to can what, and what is canable. Thanks in advance!

  6. 6

    Lori Lange — November 25, 2013 @ 9:04 PM

    I’m afraid I don’t know a thing about canning, so I can’t help you there!

  7. 7

    Elanah — November 28, 2013 @ 7:32 PM

    I made this today for Thanksgiving 2013 and my family loved it. I think they were skeptical of me making it (instead of serving the jarred cranberry sauce) but they all said they really liked this version much better! I will definitely make this again and again. Thank you for the simple & delicious recipe! :)