6 ingredients and 15 minutes is all you need to make this delicious and flavorful citrus spice cranberry sauce!
Cranberry sauce is often just an afterthought at holiday meals, but it’s one of my favorite toppings. I love it partly because of the sweet and tart combination, but I also love it because it’s so ridiculously easy to make at home.
This citrus spice cranberry sauce is very similar to other simple cranberry-orange recipes you’ll find all over the web, except I’ve made a few changes that really help it stand out. It’s flavored not only with orange zest and orange juice, but also cinnamon, cloves, and brown sugar. It’s my favorite cranberry sauce recipe and I look forward to making it every fall!
How to Make Citrus Spice Cranberry Sauce
Only 6 ingredients
Here’s everything you’ll need to make this easy citrus spice cranberry sauce:
- Cranberries— use fresh or frozen
- Brown sugar— so much more flavor than granulated sugar
- Orange juice— freshly squeezed is best but I’ve used bottled orange juice too
- Orange zest
- Cinnamon stick— just make sure to take it out before serving!
- Ground cloves
Done in 15 minutes
You won’t believe how easy this cranberry sauce is to make:
- Add all ingredients to a medium saucepan.
- Bring to a boil.
- Cook for about 15 minutes, stirring frequently, until cranberries have popped and sauce is thickened.
This cranberry sauce can be served warm, chilled, or at room temperature (my preference).
Can you make cranberry sauce in advance? Yes! Store cranberry sauce in the fridge for a few weeks, or freeze it for a few months. It’s often the first thing I make for Thanksgiving because it keeps so well.
Ways to use cranberry sauce
- With roasted turkey or turkey breast
- On biscuits, pancakes, waffles or pound cake
- Mix into a cocktail
- Stir into yogurt
- Make a compound butter spread
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Citrus Spice Cranberry Sauce
- 12 ounces cranberries , fresh or frozen
- 1 cup packed light or dark brown sugar
- 2/3 cup orange juice , preferably freshly squeezed
- Zest of 1 orange
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
- Combine all ingredients in a saucepan and set over medium high heat.
- Bring to a boil, then continue to cook until cranberries have popped and sauce is thickened, about 15 minutes. Stir often.
- Remove from heat and remove cinnamon stick.
- Serve warm, room temperature, or chilled. Store cranberry sauce in the fridge for up to a few weeks and in the freezer for up to a few months.