Are you looking for a delicious and easy cranberry sauce recipe? This homemade cranberry sauce with orange and cinnamon is perfect for the holidays! It's easy to make and tastes great.
Wash the cranberries with cold water and sort through them. Remove any that appear to be funky (dried up or mushy.)
12 ounces fresh cranberries
In a sauce pot bring the water, orange juice, sugar and salt to a gentle boil over medium high heat.
¾ cup sugar, ½ cup orange juice, ½ cup water, 2 dashes salt
Once boiling add in the cranberries, cinnamon and orange zest. Simmer over medium to medium high heat (stoves vary) stirring often for 10-12 minutes. You will hear popping, it's normal and you want the cranberries to all pop.
All of the cranberries will be popped and mushed together into a thickened sauce when it is ready.
Remove from heat. We serve without straining, but you can use a fine strainer to strain any skins out of your sauce. You can serve warm but we think it's better chilled.To chill - allow to cool to room temperature and then place in a 2 cup container (sauce fits in a pint jar) and put in the fridge for at least an hour before serving.
Notes
Serving sizes and nutritional values are estimated, some people eat more cranberry sauce then others. For orange juice - We prefer the juice from 1 orange but you can use store bought juice as well. If you are using the juice of an orange, measure it out after squeezing. If it is more or less then half a cup, adjust the amount of water so you have 1 cup of liquid.We make this 2 days before Thanksgiving usually because it keeps well and is one less thing to make on Thanksgiving day!