This Cinnamon Cranberry Sauce is a sweet and tangy treat that adds a burst of flavor to your meals. With juicy cranberries and a hint of warm cinnamon, it’s simply delightful!
It’s super easy to whip up, and trust me, your turkey will thank you! I love serving it chilled, and it’s even good on toast the next day. Who knew leftovers could be so tasty? 😋
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are the star here, giving the sauce its tartness. If fresh ones aren’t available, you can use frozen cranberries—just don’t thaw them before cooking. I always keep a bag in my freezer!
Granulated Sugar: Regular sugar sweetens the sauce beautifully. If you want a lower-calorie option, try using honey or agave syrup, but you might want to reduce the liquid slightly to keep the sauce thick.
Cinnamon Stick: This adds a warm flavor that is essential. If you don’t have a stick, use a half teaspoon of ground cinnamon instead. Just add it later in the cooking process to avoid clumping.
Star Anise: It adds a unique licorice flavor; however, you can skip it if you’re not a fan. Instead, try a pinch of nutmeg or cloves for a different spice combination.
Orange Zest: This brightens the flavors. Feel free to swap it with lemon zest for a more tangy twist! If zesting isn’t your thing, just a splash of orange juice will also do the trick.
What’s the Best Way to Cook the Cranberry Sauce?
Cooking cranberry sauce might seem simple, but a few tips make a big difference in flavor and texture. Here’s how to nail it:
- Pick the Right Cranberries: Always choose firm, bright berries for the best flavor. Discard any that are mushy or wrinkled.
- Monitor the Heat: Start with medium-high to get it boiling, but remember to lower the heat to medium-low to simmer. This gentle cooking will help the flavors meld without burning.
- Thickening: Don’t rush the simmering stage. Let the cranberries burst naturally, and the sauce will thicken as it cools.
- Taste as You Go: Remember to taste the sauce towards the end. If it’s too tart, add more sugar; too sweet? A dash of salt or lemon juice can balance that.
- Chill Time: Allow the sauce to cool at room temperature first before refrigerating. It makes a big difference in texture when served later!
Delicious Cinnamon Cranberry Sauce
Ingredients You’ll Need:
- 12 oz (340 g) fresh cranberries
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- 1 cinnamon stick (about 3 inches long)
- 1 star anise (optional, for extra flavor)
- Zest of 1 orange (optional, for bright citrus flavor)
- Pinch of salt
How Much Time Will You Need?
You will need about 10 minutes for preparation and 10-12 minutes for cooking. Don’t forget to allow at least 2 hours for chilling in the fridge, so the flavors can mingle and the sauce can set. All in all, it’s a quick and easy process for a delightful condiment!
Step-by-Step Instructions:
1. Rinse and Prep the Cranberries:
Start by giving the fresh cranberries a good rinse under cold water. As you rinse, check through them and remove any soft or damaged berries. This step ensures you have the best flavors in your sauce!
2. Combine the Base Ingredients:
In a medium saucepan, mix together the water, granulated sugar, and the cinnamon stick. If you’re opting for that delightful star anise for extra warmth, toss that in now as well!
3. Boil the Mixture:
Set your saucepan over medium-high heat and bring the mixture to a boil. Stir occasionally to make sure the sugar completely dissolves into the water. You want a nice, even mixture before adding the cranberries.
4. Add the Cranberries:
Once your mixture is boiling, add in those lovely cranberries. Give them a quick stir, then reduce the heat to medium-low. This simmering will allow the cranberries to burst and release their wonderful flavors.
5. Simmer and Thicken:
Let the sauce simmer, stirring occasionally, for about 10 to 12 minutes. Most of the cranberries will pop, and the sauce will thicken slightly. The aroma will fill your kitchen and make everyone eager for dinner!
6. Finish Up:
Once the sauce thickens, remove the saucepan from heat. Take out the cinnamon stick and star anise (if used) for a smoother texture. This is the time to stir in your optional orange zest and a pinch of salt to enhance the flavor.
7. Cool and Chill:
Let the cranberry sauce cool to room temperature first. Then, transfer it into a serving bowl and cover it. Pop it into the fridge for at least 2 hours before serving. Chilling lets the flavors truly develop.
8. Serve and Enjoy:
After chilling, your beautiful Cinnamon Cranberry Sauce is ready to enjoy! Serve it chilled or at room temperature alongside turkey, chicken, or even top it onto desserts. It’s the perfect addition to any meal, bursting with flavor!
Enjoy this warm, fragrant sauce, celebrating the tang of cranberries and comforting notes of cinnamon!
Can I Use Frozen Cranberries for This Recipe?
Absolutely! Frozen cranberries work just as well as fresh. You don’t need to thaw them before cooking; just add them directly to the boiling sugar mixture, and cook as directed.
Can I Make This Sauce Ahead of Time?
Yes! This sauce is great for making ahead of time. You can store it in the fridge for up to a week. Just give it a gentle stir before serving, as it may thicken when chilled.
How Can I Adjust the Sweetness Level?
If you prefer a less sweet sauce, simply reduce the amount of sugar by 1/4 cup. Taste the sauce as it simmers, and you can always add a little more sugar if needed.
What’s the Best Way to Store Leftovers?
Store any leftover cranberry sauce in an airtight container in the refrigerator. It should last for up to one week. If you want to keep it longer, you can freeze it for up to 3 months. Just thaw overnight in the fridge before using!