This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 1½ hrs

Oranged Cranberry Sauce

Read Reviews (197)

"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." — TEXASREP

Ingredients Edit and Save

Watch video tips and tricks

Tangerine Cherry Cranberry Sauce

Cranberry Orange Relish with Orange Liqueur

Fresh Cranberry Relish

Cranberry Cornish Hens

Cranberry Salad II

Cranberry Orange Bread

How to Make Cranberry Sauce

Cranberry Sauce

Ginger Pear Cranberry Sauce

All about Cinnamon

How to Measure Brown Sugar

Sugar and Sweeteners

Original recipe makes 24 servings Change Servings

2 (12 ounce) packages fresh cranberries
1 orange, zested
3 cinnamon sticks

2 cups orange juice
2 cups packed brown sugar

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr 15 mins
READY IN 1 hr 25 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Nov 13, 2003

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. Make sure you taste throughout; you may want to add a little more brown sugar. And, also, I had forgotten that cranberries float...just add enough water until they would be covered if they didn't float. I don't think you can really mess up this really great recipe, so don't worry too much about that step. Also, it makes A LOT of sauce.

—TROUTS328

See full review »

Most Helpful Critical Review

Oct 14, 2009

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 for twice as much sugar as any other recipe I've seen for cranberry sauce. One comment even stated they were planning to add more sugar next time! Save yourself the trouble, and simmer it for no more than 10 minutes after the berries pop. And add 1 cup of sugar instead!

—girlfromupnorth

See full review »

249 Ratings

See other versions of this recipe!

Jan 09, 2004

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! Got rave review from my family, too, and was plenty for my crowd of 30 people! Thanks for sharing the recipe!

—TARMAQ

See full review »

Nov 13, 2003

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 else to determine when you've added enough water. I forgot that cranberries float and added too much before I realized they were floating which resulted in additional cooking time to get the extra liquid to evaporate.

—Jenelle D

See full review »

Aug 29, 2002

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...:)

—GINNYG

See full review »

Dec 05, 2005

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" so to me, that means, low. On my stove I put it on "2," but at 3 hrs cooking it still wasn't thick, so I turned it to "5." It thickened almost immediately. Next time, I'm only lowering to "5" and I'll bet it doesn't take so long. It needed a little more sugar than listed as it was rather tart. Everyone liked it though and it was fun to make.

—Carol

See full review »

Nov 26, 2005

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 as is, but my mom said she would have preferred it without the cinnamon. I'll be trying it again at Christmas without the cinnamon - overall 4 stars from everyone. Delicious and easy.

—LAURAMA1230

See full review »

Nov 21, 2006

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 only put in one cinnamon stick. Other than that, even the cranberry sauce haters went crazy for this recipe. The excess was used on rolls-- I even saw my grandfather put some on the ham.

—Sarah

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Oranged Cranberry Sauce

Cranberry Sauce I

Cranberry Sauce

Cranberry Sauce with Raspberry Vinegar

Michelle's Famous Washed Cranberry Sauce

Michelle's Famous Washed Cranberry Sauce

Blue Cranberry Sauce

Brown Sugar and Port Cranberry Sauce

Cranberry Sauce with Raspberry Vinegar

Jalapeno Cranberry Sauce

ADVERTISE WITH US

Nutrition

Calories
93 kcal
5%

Carbohydrates
23.9 g
8%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
1.6 g
6%

Protein
0.3 g
< 1%

Sodium
6 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oranged Cranberry Sauce

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 93
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 6mg < 1 %
Potassium 92mg 3 %
Total Carbohydrates 23.9g 8 %
Dietary Fiber 1.6g 6 %
Protein 0.3g < 1 %
** Sugars 20.7g
Vitamin A 1 %
Vitamin C 24 %
Calcium 3 %
Iron 3 %
** Thiamin 3 %
Niacin 1 %
Vitamin B6 2 %
Magnesium 2 %
Folate 4 %

* 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.