Homemade Cranberry Sauce with Orange and Brown Sugar

A bowl of easy homemade cranberry sauce garnished with a sprig of rosemary and fresh cranberries, with an orange slice and parsley nearby.

Homemade Cranberry Sauce with Orange and Brown Sugar

Homemade cranberry sauce with fresh orange, brown sugar, and cinnamon. One big batch covers the holiday table and leftovers, and keeps up to 5 days.

Course cranberry sauce with orange juice, easy homemade cranberry sauce, fresh cranberry sauce recipe, homemade cranberry sauce, make ahead cranberry sauce

Prep Time 15

Chill Time 30

Servings

Calories 198kcal

Author Kat Jeter & Melinda Machado

Ingredients

24 ounces Fresh cranberries you can substitute with frozen whole cranberries if needed
1.5 cups Water
1 large Orange zested and juiced
1.5 cups Sugar
½ cup Brown sugar
½ teaspoon Vanilla
½ teaspoon Salt
½ teaspoon Cinnamon

Instructions

To a large sauce pan or pot add the cranberries, water, orange zest, orange juice, sugar, brown sugar, vanilla, salt, and cinnamon.
Bring to a boil and stir continuously, once you hear the cranberries popping turn your heat down to medium low and continue to cook for 10-15 minutes.
As the cranberry sauce cooks use the back of your spoon to press on the berries breaking them down. They cranberry sauce is finished cooking when it has thickened up so that when you drag a spoon through it the sauce slowly closes back up behind it.
Remove the sauce from the heat and transfer to a refrigerator safe dish. If serving the same day place in the refrigerator and let cool for 30 mins then place in your serving dish to serve. If you are making it ahead of time cover tightly and store in the refrigerator for up to 5 days.
When you are ready to serve remove from the refrigerator, place it in your serving dish and let it come closer to room temperature before serving.

Nutrition