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Fresh Sweet Cranberry Sauce with a Twist

Rated as 5 out of 5 Stars

"I've been making these cranberries for nearly 30 years. It's the first thing I prepare for Thanksgiving and Christmas. I make them the weekend before so they have lots of time to sit and have even better flavor! I hollow out fresh oranges for serving cups. Makes a beautiful presentation and I use the orange segments in my turkey brine. Cut the oranges in a zig-zag pattern around the center to make it even more holiday special! Make ahead several days before serving for best flavor. I suppose they could be served warm as well, but I find the coolness of the berries is a nice contrast with the other hot foods in the meal. You can use 2 to 3 cinnamon sticks in place of ground cinnamon, which will yield a lighter color."
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1 h 15 m servings 220
Original recipe yields 6 servings


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  1. Stir sugar, water, and cinnamon together in a saucepan; bring to a boil. Add cranberries to the boiling water mixture and cook until they begin to pop, about 10 minutes. Pour cranberry mixture into a glass bowl.
  2. Refrigerate, stirring occasionally, until completely chilled.

Nutrition Facts

Per Serving: 220 calories; 0.1 57.1 0.2 0 2 Full nutrition

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Just one comment on the recipe. If ground cinnamon is used, the mixture will be very dark while cooking but don't be concerned! it will cool down to the beautiful rich red color we all love wit...

I boil it down farther and use it on pancakes, and toast as a jam. Love this recipe.

Excellent, no more canned cranberry sauce for me!

This was so good! Will not be buying the canned stuff anymore, didn't really like it very much. This was so easy couldn't believe it. Who knew?