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Quick 15-Minute Cranberry Orange Sauce

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This quick and easy cranberry orange sauce with cinnamon comes together in just 15 minutes. It’s perfect for Thanksgiving or a weeknight dinner, with a bright, fresh flavor from orange zest and a warm hint of cinnamon.

Ingredients

Scale
  • 12 oz (340 g) fresh or frozen cranberries
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) fresh orange juice
  • 1 tablespoon orange zest (from 1 orange)
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60 ml) water

Instructions

  1. Zest and juice your orange first. Wash the orange, zest it to get 1 tablespoon of zest, then cut in half and squeeze out 1/2 cup of juice. Set aside.
  2. Combine the liquid ingredients in a medium saucepan. Add the orange juice, water, and sugar. Stir over medium heat until the sugar dissolves, about 1 minute.
  3. Add the cranberries and cinnamon. Stir to combine. The liquid should just barely cover the cranberries.
  4. Bring to a boil over medium-high heat. Cook until the liquid is actively bubbling, about 3-4 minutes. Listen for the cranberries to start popping.
  5. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. The sauce will thicken as it cools.
  6. Remove from heat and stir in the orange zest.
  7. Let the sauce cool slightly in the pan for about 5 minutes. It will continue to thicken. Transfer to a serving bowl. Serve warm, at room temperature, or cold.

Notes

The sauce will be thinner when hot and thicken as it cools. For a smoother sauce, use a potato masher or immersion blender after cooking. This sauce tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.

Nutrition

Keywords: cranberry sauce, cranberry orange sauce, quick cranberry sauce, 15-minute cranberry sauce, Thanksgiving cranberry sauce, easy cranberry sauce, homemade cranberry sauce

Find it online: https://vexifood.com/quick-15-minute-cranberry-orange-sauce/