Oranged Cranberry Sauce

Oranged Cranberry Sauce

Made  times

"This recipe was graciously shared with me by a Jamaican friend many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not 'gel,' but you do want to cook it long enough to make a good, thick consistency."
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1 h 25 m servings 93 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.


  1. 273 Ratings

Most helpful positive review

This was a hit on Thanksgiving, a nice change of pace. While I liked it , it was a bit tangy for me as I am not a big fan of citrus zest, but it had a great holiday flavor that my family loved....

Most helpful critical review

I'm giving this one star, simply because this is much too long to cook any cranberry sauce. Cranberries become bitter if they are cooked after they pop. I'm guessing that's why the recipe calls ...

This was a hit on Thanksgiving, a nice change of pace. While I liked it , it was a bit tangy for me as I am not a big fan of citrus zest, but it had a great holiday flavor that my family loved....

Oh my goodness, this was incredible! I've never made cranberry sauce from scratch before... but no more canned stuff for me. This stuff was so good I almost felt like eating it like soup! Go...

This sauce has a very "robust" flavor that was too strong for some of our family - but I enjoyed it. My only warning is that you need to hold the cranberries down with your hand(s) or something...

This was my first time making cranberry sauce from scratch. This turned out fabulous! It ended up cooking for about 2 hours, but well worth it. Won't be buying that canned muck again...:)

I made this for Thanksgiving. Other reviews said it took about 3 hrs to thicken. It did; however, I think it wouldn't have taken so long if I hadn't lowered it so low. The recipe said "simmer...

My mother requested this recipe for Thanksgiving and after a first disasterous attempt in the crockpot (don't cook cranberries in the crockpot!!!!), it came out really well. My husband loved it...

Delicious and a great alternative to canned cranberry sauce. My family was relieved to not see the can-shaped gelationous blob this year. Be careful how much water you put in it, and I like to o...

I prepared this several years ago for Thanksgiving and everyone loved it. They ask me to prepare it now every year. You'll never buy cranberry sauce from a jar or can again.

I am used to eating canned cranberry sauce, so this was a real treat. The flavors cannot compare-so rich and warm, with a citrus zing! This recipe made a lot of sauce, but it was quite easy to p...

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