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Cranberry Sauce

This cranberry sauce is best when made with fresh or frozen cranberries, but in a pinch whole canned cranberries can be used. The canned cranberries are usually in sugar, so substitute 2 cans of cranberries for 4 cups cranberries plus sugar.


4 cups fresh or frozen cranberries (12 oz package)
1 cup sugar
zest and juice of one large orange (⅜ cup juice)
½ cup water
whole stick cinnamon


  1. Combine water and juice with sugar in medium saucepan. Stir to dissolve sugar and bring to a boil over medium heat.
  2. While syrup is heating, wash fresh cranberries in colander under running water. Remove any stems.
  3. After syrup comes to boil, add cranberries. Return to boil.
  4. Reduce heat to simmer/slow boil, add orange zest and cinnamon stick.
  5. Stir occasionally, waiting for cranberries to burst.
  6. Remove from heat, remove cinnamon stick. Sauce will thicken as it cools.

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