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This Homemade Spiced Cranberry Sauce is not your average “open-a-can” variety! It features warm spices like cinnamon, allspice and nutmeg and a pop of fresh citrus, and is DELICIOUS!
Thanksgiving is coming!!! Eek, that snuck up fast. Next thing I know, it will be Easter (but I will probably still have my Christmas decorations up. Don’t judge me!)
Thanksgiving is not something we celebrate in New Zealand, so imagine my joy when I moved here to be gifted with a day off at the end of November, to cook, eat and spend time with my family! I have plenty to be thankful for, and I can’t wait to get in the kitchen and cook my heart out.
This year, I’m making some old favorites as well as trying some new ones. I make this Cranberry Sauce recipe ahead of time, and find that it allows the spices and flavors more time to blend and become even more delicious.
I love to change things up from the usual run-of-the-mill recipes, and making this fresh cranberry sauce from scratch is something I adore. I really enjoy the pop of freshness from the fresh orange. We use both fresh orange juice and zest combined with the cinnamon, nutmeg and allspice to make this so delicious!
Why you’ll love this recipe
- Super Easy. No need for a can of sauce when you can make this easy recipe from scratch. This will take you under 15 minutes to do.
- Adaptable. Choose your favorite spices, switch out the sweetener for your syrup of choice (agave, maple, honey – just adjust the amounts down).
- Delicious. Once you try this, you’ll never be satisfied with store-bought!
Fun facts about cranberries
Did you know these?
- Cranberries are native to North America.
- Cranberries are approximately 90% water.
- Only about 5% of cranberries are sold fresh while the rest are turned into cranberry juice, sauce, etc.
- One cup to cranberries is about 50 calories.
Ask your family if they knew (and if not, you’ll look like quite the smarty-pants. You’re welcome)
How to make Spiced Cranberry Sauce
Add all but a 1/2 cup of cranberries to a saucepan.
Add the water, sugar, orange juice, and some orange zest and bring to a boil.
Add allspice, nutmeg and a cinnamon stick, and the half cup of reserved cranberries and simmer for about 8 minutes until the cranberries have burst, stirring occasionally.
Remove the cinnamon stick, add the remaining zest and allow to cool before serving.
Kylee’s Notes & FAQs
Can you make Homemade Cranberry Sauce ahead?
You sure can! With the amount of sugar involved, it is a quick jam that can be kept in the refrigerator for quite a while.
It stays good at room temperature for several days too!
Can you use frozen cranberries?
Ways to use leftover cranberry sauce:
Any leftovers go really great in thumbprint cookies, poured over cream cheese and used as a spread for crackers. How about these ideas?
- Try this yummy Cranberry Orange Christmas Pound Cake from Lisa’s Dinner Time Dish!
- Or, maybe you have some leftover stuffing too? You should totally make this gorgeous Deep Fried Cornbread Dressing Bites recipe with Cranberry Dipping sauce from Take Two Tapas
Want more Thanksgiving-y type recipes or sides? Of course you do!
- Homemade Gravy (with or without pan drippings). Step by step instructions that will show you how to make gravy from scratch. Pan drippings not required!
- Homemade Mashed Potatoes (make ahead). Creamy, dreamy and decadent, this easy mashed potato recipe will make your side dish dreams come true!
- Easy Scalloped Potatoes (with video) Thinly sliced potatoes, layered with onion, flour, seasonings, and butter, baked, and topped with a little cheese… ready to devour!
- 30 Minute Dinner Rolls – Using a stand mixer and simple ingredients, you can have these homemade rolls on the table FAST!!
- Pan Roasted Brussels Sprouts with Shallots & Bacon. Paired with delicate shallots, salty bacon and a bit of parmesan – these take a childhood dread to DELIGHT!
Homemade Spiced Cranberry Sauce
- 12 oz fresh cranberries washed
- 1 cup granulated white sugar
- 1/4 cup water
- 1 cinnamon stick
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 orange zested and juiced (divide the zest in half)
- In a medium saucepan, add all but 1/2 cup of the cranberries.
- Add sugar and water, half the orange zest, and all of the orange juice. Stir to combine.
- Bring the mixture to a boil over medium heat.
- Reduce to a simmer and add the cinnamon stick, allspice and nutmeg.
- Add in reserved cranberries, and stir to blend.
- Simmer for an additional 5 to 7 minutes.
- Add remaining zest and allow to cool before serving.
Tips & Notes:
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in November of 2018. It was republished with updated photos in November of 2021.