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A bowl of cranberry sauce topped with orange zest and rosemary.
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5 from 1 vote

30-Minute Cranberry Sauce with Orange and Cinnamon

This 30-Minute Cranberry Sauce with Orange and Cinnamon is an easy from-scratch recipe that will fool people into thinking you spent hours slaving away over a hot stove. It’s the perfect addition to your
Thanksgiving menu!

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 74kcal


  • Medium saucepan
  • Wooden spoon/spatula
  • Cup measure
  • Tablespoon measure
  • Teaspoon measure


  • 16 ounces fresh cranberries
  • 2 cinnamon sticks
  • Zest of 1 medium orange
  • 1 cup water
  • 2 tablespoons orange liqueur Such as Grand Marnier or Triple Sec
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup


  • Place all ingredients in a medium saucepan.
  • Simmer on the stove over medium-low heat, stirring occasionally, until most of the cranberries have popped and mixture resembles classic cranberry sauce, about 20 minutes. Remove cinnamon sticks.
  • Let cool and serve at room temperature or store in an airtight refrigerator in the refrigerator for up to 3 days.


Feel free to use frozen cranberries if you can't find fresh.
Store in a sealed glass container in the refrigerator for up to a week or in the freezer for up to 3 months.
Defrost and serve at room temperature when ready to enjoy!


Calories: 74kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 79mg | Fiber: 4g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg