Recipe by Barbara Yoder
"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. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com."
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I love this recipe! I always add a little more orange juice than water. I add a little honey to make it a little more sweet than tart. Additionally, I add a mixture of cornstarch and water to make it a bit more thick. The flavor is so good and it just gets better as it sits in the fridge.
I wanted to like this so much I made it for the first time for Turkey Day. I love cinnamon, orange, cranberries, and Jamaican food. I hoped it would taste spicy and comforting, but I think the orange zest made it too bitter. I will not make this again.
This is wonderful. I used ground cinnamon instead of sticks because I didn't have any on hand, and it still turned out great.
This was FABULOUS!! I added 1 cup extra of brown sugar (Dark Brown Sugar), and 1 tablespoon of ground cinnamon, and then used 4 tablespoons of corstarch mixed with 5 tablespoons of water, (this is after I simmered the sauce for an hour) brought it up to a boil again and then simmered for another 15 minutes and chilled overnight. The consistancy was thicker and more jelly like, which is what my family is used to. GREAT RECIPE!
I thoroughly enjoyed this recipe. Although it is a personal peeve of mine when people alter the recipe and then review it, I did only have one cinnamon stick and it seemed to be perfect for my tastes. I took the leftover sauce and brushed it on grilled chicken breasts the last 5 minutes of cook time. It made a crunchy, delicious glaze for chicken! We loved it at our house!
I cut this recipe to make 16 servings because I didn't have enough cranberries. Made it for Thanksgiving and it went really well with ham and Cranberry Nut Bread I from this site. It's good hot or cold and super easy to make! It just needs an occasional stir while it simmers away.
Very good. I've made it two Thanksgivings in a row. I add chopped walnuts after it's done, and a little flour or cornstarch to thicken it while cooking. The walnuts really ascent it well. This year I made so much that I made a pie (apple-cranberry) to use up the leftovers, that came out great too. I'll post the recipe.
Wonderful recipe!!! I made this for Thanksgiving and received many many compliments. I'm not a fan of cranberry sauce...but I loved this. It is also easy to make! If your looking for a good cranberry sauce you have to try this. I mixed the leftover with mayo and used it on turkey sandwiches! Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Oranged Cranberry Sauce
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
** Calories: 37
** Calories from Fat: < 1
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