The addition of orange and cinnamon are a delight in this orange cinnamon cranberry sauce. I have always made cranberry sauce with a plain sugar syrup, but I like the addition of the juice. It allows for the sugar to be cut back, but sweetness still maintained. It also lets you play around a little with which juice you use – I think apple juice would be great in this recipe!
This recipe calls for the use of one cinnamon stick in the simmering cranberries. You will get a stronger cinnamon flavor by grating a little bit of the stick into the sauce first. If you don’t have cinnamon sticks on hand, just add pinches of cinnamon to taste, as the sauce simmers.
I always use fresh orange zest, and for this recipe, zest the peeling of about one quarter of an orange. Another nice option is to take a potato peeler and just peel off one wide strip of the orange peeling to drop into the sauce as it simmers. Tasty and pretty!
This recipe is perfect for fall and winter holidays – it’s one of those expected dishes! If you’re looking for holiday comfort foods, you might also like to try my Vegan Brown Gravy or Vegan Scalloped Potatoes. Both recipes are guaranteed to impress.
GLUTEN FREE OPTION: This recipe will be gluten free if you use a gluten free cinnamon.
| Prep Time | 2 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1/2 cup orange juice or other juice of your preference, apple would work
- 1/2 cup water
- 1/2 cup sugar
- 3 cups fresh cranberries
- 1 stick cinnamon use a gluten free cinnamon to make this dish gluten free
- fresh orange zest about 1/4 of one orange
Ingredients
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- In a large saucepan, stir together the orange juice, water, and sugar to combine well.
- Add the cranberries to the pan. Grate a small amount of the cinnamon stick into the pan, then drop the cinnamon stick in, too. Zest 1/4 of an orange peel into the sauce.
- Raise heat to boil, then reduce to a simmer. As it cooks, the cranberries will pop and have cracks on them. Once you see most of the cranberries have popped, remove from the heat and let cool for 30 minutes.
- The syrup will thicken as the mixture cools. Serve warm. This can be made ahead up to three days before, refrigerated, and reheated before serving.
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