Homemade Cranberry Sauce | Orange & Cinnamon

Homemade Cranberry Sauce | Orange & Cinnamon

bakingwithnessa

This homemade cranberry sauce with orange, cinnamon, and vanilla is a simple, fresh, and flavorful holiday side. Made with fresh cranberries, orange juice and zest, warm spices, and a touch of sweetness, it is the perfect sweet-tart sauce for Thanksgiving and Christmas dinners.

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Prep Time 10

Bake / Cook Time 15

REFRIGERATE 2

Total Time 2 25

Course Christmas Side

Cuisine American, Christmas

Servings 6 oz

Equipment

Spatula

Ingredients

▢ 4.60 oz (130 g) granulated sugar
▢ 2.30 oz (65 g) light brown sugar
▢ 2.85 oz (80 g) spring water
▢ 5.65 oz (160 g) orange juice (Bottled | No pulp)
▢ orange zest (From 1 Orange)
▢ 1 cinnamon stick (My Personnal Addition)
▢ 1 tsp (5 g) vanilla bean paste (My Personnal Addition)
▢ 12 oz (340 g) fresh cranberries (Rinsed)

Instructions

In a large sauce pan over medium heat, combine the granulated sugar together with the light brown sugar, spring water, bottled orange juice, fresh orange zest, cinnamon stick and vanilla bean paste.
Stir occasionally until sugars are dissolved, and bring it to a boil.
4.60 oz granulated sugar, 2.30 oz light brown sugar, 2.85 oz spring water, 5.65 oz orange juice, orange zest, 1 cinnamon stick, 1 tsp vanilla bean paste
Rinsed and picked through the bad/bruised cranberries.
Then, add cranberries and return to a boil.
Reduce heat to medium low, to a gentle simmer and continue to cook the cranberries, stirring occasionally for about 10-15 minutes or until all or most berries have burst and the mixture is slightly reduced.
IMPORTANT: Be careful, there is some splatter when the cranberries burst..
NOTE: The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing.
12 oz fresh cranberries
Allow the sauce to cool in the sauce pan for at least 20 minutes at room temperature.
Transfer to a heat proof bowl. Cover and refregirate for at least 2 hours.
STORAGE: The cranberry sauce can be prepared up to a week in advance; keep refrigerated in an airtight container.