Orange Cranberry Sauce

    1 hour 25 mins

    This recipe was graciously shared with me by a Jamaican friend many years ago. It makes a fabulous sauce, different from any other cranberry sauce I've ever tasted.

    291 people made this

    Serves: 24 

    • 750g frozen cranberries
    • 1 orange, zested
    • 3 cinnamon sticks
    • 600ml (2 cups) orange juice
    • 500g soft brown sugar

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice and brown sugar.
    2. Add enough water to cover, and bring to the boil over high heat.
    3. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened.
    4. Taste for sweetness, and adjust with additional sugar if necessary.
    5. You cannot overcook, so continue cooking until you have a good thick consistency.
    6. Let mixture cool, then refrigerate in a covered container.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (239)


    This was a hit on Thanksgiving, a nice change of pace. While I liked it , it was a bit tangy for me as I am not a big fan of citrus zest, but it had a great holiday flavor that my family loved. Make sure you taste throughout; you may want to add a little more brown sugar. And, also, I had forgotten that cranberries float...just add enough water until they would be covered if they didn't float. I don't think you can really mess up this really great recipe, so don't worry too much about that step. Also, it makes A LOT of sauce.  -  27 Dec 2001  (Review from Allrecipes US | Canada)


    Oh my goodness, this was incredible! I've never made cranberry sauce from scratch before... but no more canned stuff for me. This stuff was so good I almost felt like eating it like soup! Got rave review from my family, too, and was plenty for my crowd of 30 people! Thanks for sharing the recipe!  -  22 Dec 2001  (Review from Allrecipes US | Canada)


    This sauce has a very "robust" flavor that was too strong for some of our family - but I enjoyed it. My only warning is that you need to hold the cranberries down with your hand(s) or something else to determine when you've added enough water. I forgot that cranberries float and added too much before I realized they were floating which resulted in additional cooking time to get the extra liquid to evaporate.  -  26 Nov 2001  (Review from Allrecipes US | Canada)