Cranberry Sauce Cinnamon Stick (Printable version)
A vibrant cranberry sauce infused with cinnamon, ideal as a flavorful holiday accompaniment or condiment.
# What you need:
→ Fruit
01 - 12 oz fresh or frozen cranberries
→ Sweetener
02 - 3/4 cup granulated sugar
→ Liquid
03 - 1/2 cup water
04 - 1/4 cup freshly squeezed orange juice
→ Spice
05 - 1 cinnamon stick (approximately 3 inches)
→ Optional
06 - Zest of 1 orange
07 - Pinch of salt
# How To:
01 - Rinse cranberries thoroughly, discarding any soft or damaged ones.
02 - In a medium saucepan, combine cranberries, granulated sugar, water, orange juice, and the cinnamon stick.
03 - Heat over medium-high, stirring occasionally until the mixture reaches a boil.
04 - Reduce heat to low and simmer for 10 to 12 minutes, allowing cranberries to burst and the sauce to thicken.
05 - Remove from heat, discard the cinnamon stick, then stir in orange zest and a pinch of salt if desired.
06 - Let the sauce cool to room temperature to thicken further, then transfer to a container and refrigerate until serving.
# Expert Advice:
01 -
- It tastes homemade without pretending to be fussy—tangy, bright, and warming all at once.
- You'll have it ready faster than most store versions thaw, and the flavor punches harder than anything boxed.
02 -
- Don't remove the cinnamon stick too early—it keeps releasing flavor as the sauce cools, and pulling it out at the end takes seconds.
- The sauce will seem too thin when it's hot; this is not a mistake, it's physics happening in real time.
03 -
- Frozen cranberries work just as well as fresh and often taste more tart, which is exactly what you want.
- Add a splash of vanilla extract or a few whole cloves in the last minute if you want hidden depth—most people won't know what makes it taste special, they'll just know it's better.