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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 Homemade Cranberry Sauce 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 this cranberry sauce 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!
Can you make this Homemade Cranberry Sauce with Orange Juice 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.
That said, if you have leftovers, scroll down for some epic ideas to use it up!
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 Homemade Cranberry Sauce
- Add your fresh cranberries to a saucepan, and remove about half a cup.
- Add the sugar, water, 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.
- Remove the cinnamon stick, add the remaining zest and allow to cool before serving.
Ways to use leftover cranberry sauce:
Any leftovers go really great in thumbprint cookies, but 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
- And if you make THIS recipe for Baked Brie with Cranberries in Puff Pastry from Lemon Blossoms – invite me over!!
Happy Thanksgiving to you and your family!
Want more Thanksgiving-y type recipes or sides? Of course you do!
- Harvest Brown Rice Pilaf – this sweet and nutty harvest brown rice pilaf, takes just a few minutes to prepare!
- 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!
- Glazed Roasted Carrots – An easy solution to holiday cooking!! I have you covered with these delicious Bourbon Glazed Roasted Carrots!
- 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!
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Homemade Spiced Cranberry Sauce
- 12 oz fresh cranberries washed
- 1 cup 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.
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.