Look no further for the Best Ever Cranberry Sauce! This easy and delightful recipe takes only 15 minutes to make and a handful of ingredients! Spiced with cinnamon and sweetened with orange juice, it is the best combination of sweet and tart! The perfect complement to your holiday meal!
Let’s be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!
PIN IT NOW!
PIN IT NOW!
Thanksgiving is almost here and I am running around like a crazy person making sure everything is ready to go! The turkey, the gravy, the potatoes, it’s all part of the “perfect” Thanksgiving meal.
One recipe that I feel often gets overlooked is the cranberry sauce. So many people go for the canned stuff, and while it’s great in a pinch, it doesn’t even come close to comparing to homemade.
This particular cranberry sauce recipe that I’m sharing with you today is fool-proof. It takes about 15 minutes, start to finish, and is the perfect combination of sweet and tart. It’s flavored with orange juice, orange peel and a cinnamon stick. So easy you guys!
I made this exact cranberry sauce for the these Cranberry Pecan Brie Bites that I shared with you last week and then realized… whoah! I’ve never even posted this recipe on it’s own and trust me, this Best Ever Cranberry Sauce deserves it’s own post!
Cranberry sauce is the perfect way to cut through the heaviness of a Thanksgiving or Christmas dinner and it adds a gorgeous pop of color and flavor to every bite. I hope you give this super easy recipe a try this holiday season!
PIN IT NOW!
- ¾ cup sugar
- ½ cup orange juice
- ½ cup water
- 12 oz fresh cranberries, rinsed and picked through
- pinch of salt
- 1 cinnamon stick
- 1 piece of orange peel (just use a potato peel or paring knife)
- Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
- Add cranberries, salt, cinnamon stick and orange peel.
- Bring to a simmer over medium heat, stirring frequently.
- Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.
- Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
- Can be made up to 3 days in advance.
More cranberry recipes:
Cranberry Pecan Mini Goat Cheese Balls
White Chocolate Cranberry Fudge
Cranberry Orange Shortbread Cookies
White Chocolate Cranberry Cheesecake
For all appetizer recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
Have a great day!
Brehon says
I was wondering if this recipe could be canned, or would it throw off the flavors.
Gillian says
THANK YOU! I made this for canadian thanksgiving tonight and it was SO good!! best recipe i’ve found for cranberry suace! x
Trish - Mom On Timeout says
You are so sweet! Happy Thanksgiving!
Stephani says
I have made this for a a year now. This is easy to make and so much better then canned.
Trish - Mom On Timeout says
Couldn’t agree more! Thanks Stephani!
sister location says
Yummy… It’s absolutely delicious
Trish - Mom On Timeout says
Thank you!
Jenna says
Hi there, can I use cinnamon powder instead of a cinnamon stick?
Trish - Mom On Timeout says
Sure Jenna!
Candi says
This is the recipe I’ve used for years – except I use all orange juice instead of water. I just don’t understand how anyone could go back to canned after using this recipe!! By the way, made the cranberry orange shortbread cookies today followed recipe exactly. They are amazing!! Will make more!!
Donna Lakly says
I tried the cranberry orange shortbread cookie recipe and it did not go well. They came out raw after 12 minutes and had to be cooked for another 15 minutes. The texture is still not a shortbread texture. It is almost like raw cookie dough. I followed the directions explicitly. When i compared to other shortbread recipes, this had way more ingredients. What am i missing?
Trish - Mom On Timeout says
Hi Donna! Since I’m not there, it’s hard to tell where you went wrong. I would recommend watching the video I provided as reference. If you’re cutting your cookies thicker than I did, they will, of course, take longer to cook.