Move over canned cranberry sauce because this homemade cinnamon cranberry sauce is the only recipe you'll ever need! It's made with fresh cranberries, cinnamon, and rosemary, it's bright, tangy and full of flavor! Easily my favorite side dish for a classic Thanksgiving dinner!
For more holiday classics, you might also like these brown butter mashed potatoes or this easy pecan pie!
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Ingredient Notes
You just need 5 ingredients (and water) to make this homemade cranberry sauce!
Cranberries - I always prefer using fresh cranberries when they're in season, but frozen cranberries also work great (the sauce will just take longer to cook)! No need to thaw them before adding straight to the pot.
Orange Juice & Zest - Fresh is best for maximum orange flavor! You need the juice and zest from about 1 large orange.
Cinnamon Sticks - I prefer using cinnamon sticks because it infuses flavor into the sauce without leaving behind grainy texture from ground cinnamon.
Fresh Rosemary - This is optional, but adds an herby depth of flavor to the sauce!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Cranberry Sauce
In a large pot, combine the water, sugar, and orange juice and bring to a boil over medium heat.
Then reduce to a simmer and add in the cranberries, orange zest, cinnamon sticks, and rosemary.
Simmer for about 15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.
Remove the cinnamon sticks and rosemary sprigs, then transfer to a bowl and chill for at least 2 hours before serving.
If desired, top with some sugared cranberries as a fun garnish!
Recipe FAQ's
Yes! Cranberry sauce is best when made the day before so that it has plenty of time to set in the fridge. But you can also make it up to a week in advance and store it in an airtight container in the fridge!
The cranberry sauce will thicken the longer it simmers, but keep in mind that it will continue to thicken as it cools. So I recommend removing it from the heat when it's still a little runnier than your desired consistency.
Recipes That Use Leftover Cranberry Sauce!
If you have any cinnamon cranberry sauce leftover after the holidays, be sure to check out these fun recipes to use it up!
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Recipe Card
Homemade Cinnamon Cranberry Sauce
Special Equipment
Ingredients
- 12 ounces fresh cranberries
- ⅔ cup granulated sugar
- 1 cup water
- ⅓ cup orange juice, about 1 large orange
- 2 tablespoons orange zest, about 1 large orange
- 2 cinnamon sticks
- 2 sprigs fresh rosemary, optional
Instructions
- In a large pot, combine the water, sugar, and orange juice and bring to a boil over medium heat.
- Then reduce to a simmer and add in the cranberries, orange zest, cinnamon sticks, and rosemary. Simmer for about 15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.
- Remove the cinnamon sticks and rosemary sprigs, then transfer to a bowl and chill for at least 2 hours before serving.
- If desired, top with some sugared cranberries as a fun garnish!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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