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Cranberry Sauce with Orange and Cinnamon

Cranberry Sauce with Orange and Cinnamon

Bright citrus and warming cinnamon are the complements cranberries look for this time of the year. Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.


  • 1 medium navel orange, seeds removed, chopped
  • 1 lb. fresh (or frozen) cranberries

Recipe Preparation

  • Place orange in a large saucepan and pour in cold water to come 1" up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar.

  • Cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes. Let cool.

  • Do Ahead: Sauce can be made 1 week ahead. Cover and chill.

Reviews SectionThis was so simple and it has so much flavor! I used really ripe local oranges for mine and I didn’t get any bitterness from the rinds after boiling. I added about 1/2 a teaspoon of salt instead of a pinch. I chose this recipe over the 2019 cranberry sauce, because I didn’t want to deal with a food meal and bunt pan and I am so glad I did!!TarathenotsoprofeasionalchefMaui Hi 11/27/19There is one CUP of sugar in this, how are other reviewers even possibly calling this bitter??? I made this for Thanksgiving 2018, it was delicious and I'll definitely make it again. If you have elderly family, I'd definitely recommend chopping up the orange into tiny pieces/removing as much of the flesh from the tougher parts as you can. Some of the orange pieces just don't break down and are harder to chew.Orange can cause bitterness just cut it with salt a little bit at a’ll smooth outWell, boiling the orange did not remove the bitterness at all. I think if there is a next time I will just use Mandarin orange slices. The bitterness must have squashed to sweetness, so I did some doctoring up with just a little more sugar, a bit of vanilla extract.This may become a family tradition. Bright, not too sweet and the butter gives it a gloss (similar to jam). Should be clearer re: the orange - chopped fine or rough and did not follow at first this basically called for blanching. I added micro grated orange rind and 3 capfuls cold pressed OJ, as I didn’t think the orange pieces would be enough for the amount of cranberries. Also, I used 2 pounds cranberries rather than 1. Overall, excellent flavor and highly recommend.Monica FisherLos Angeles11/22/18Delicious! The orange with peel on turns out very good.For those that find the recipe confusing:1) chop up the oranges (leave peel on) and bring them to a boil2) once oranges come to a boil, remove oranges from heat. strain and rinse with cold water3) In the same saucepan combine all ingredients INCLUDING oranges and NO LIQUIDS are added..4)to reiterate: in the saucepan you only include: oranges that were boiled, cranberries, butter, sugar, cinnamon stick, allspice, and pinch of salt. NO LIQUIDS. once berries and oranges start to warm up it'll provide enough liquid to make the sauce.5) let that come together, stirring constantly on low heat6) as minutes pass you'll notice the sauce becoming thicker as the berries burst and sugar dissolves7) once the 12-15 minutes pass, you may choose to discard the oranges since the peels are still onp.s. I have also attempted this recipe peeling the oranges and skipping the entire boiling process and just combining all the ingredients together and it came out just as delicious as the original recipe.Also confused......i assume you leave the peel on the orange?Really good! So easy and simple. I was a little nervous because I forgot to rinse the oranges in cold water after I drained them, but it still turned out great!! I wish I had doubled the recipe, but it was so easy that I might just make more tomorrow. :)AnonymousPhiladelphia11/19/18Confused. Do I add the orange pulp t sauce after draining the liquid, or do I add the liquid and throw away the pulp?AnonymousNE Pennsylvania11/19/18This recipe is delicious! It’s perfectly balanced. Highly recommend. To answer the first reviewer, you don’t add any liquid back. You strain the oranges and place them back in the sauce pan and add the other ingredients in.lkikerpill1694San Francisco, CA11/17/18This recipe was delicious! Highly recommend. It is perfectly balanced. To answer the first reviewer, you don’t add any water back after you take out the oranges and strain them.AnonymousSan Francisco11/17/18I think there is a detail missing. How much liquid should be added back to the saucepan after the oranges are drained?

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