Orange Cinnamon Cranberries

Every time I make these orange cinnamon cranberries, I wonder why I don’t make them more often. Someone needs to tell us that we can make cranberries outside of Thanksgiving or even Christmas day. Ha.

These cranberries are a far cry from the typical sugar laden, watery sauce that we might be familiar with. They are tart, so flavorful with the cinnamon and oranges, and have just enough sweetness from the maple syrup. If you are making these for a crowd, you might want to up the maple syrup a tad, but either way they are delicious. It’s also one you want to make ahead of time so it can chill a few hours in the fridge.

Orange Cinnamon Cranberries

• 12 oz bag organic fresh cranberries
• 1-2 cinnamon sticks
• zest and juice from 1 orange
• 1/4 cup pure maple syrup, this amount sweetens them up, but still leaves a good tart taste
• 1/3 cup water

1. Add everything to a saucepan, give it a stir, and bring to a low boil. Lower the heat and cook the cranberries down (uncovered) for 15-20 minutes.
2. Once done, carefully mash some cranberries down with a fork if you prefer them more mashed up. I like some mashed, but leave a good amount whole.
3. Take off the heat and let them cool. They will thicken up as they sit.
4. Once cooled, place in a sealed container in the refrigerator. Chill a few hours prior to eating. ENJOY!

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Orange Cinnamon Cranberries

5 from 1 vote

These cranberries are a far cry from the typical refined-sugar laden, watery sauce that we might be familiar with. They are tart, so flavorful with the cinnamon and oranges, and have just enough sweetness from the maple syrup. If you are making these for a crowd, you might want to up the maple syrup a tad, but either way they are delicious. It's also one you want to make ahead of time so it can chill a few hours in the fridge.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 4

Course: Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 12 oz bag organic fresh cranberries
• 2 cinnamon sticks
• zest and juice from 1 orange squeeze 2 oranges for more of an orange taste
• 1/4 cup pure maple syrup add more in the end if you want them sweeter instead of tart
• 1/2 cup water

Method

 

1. Add everything to a saucepan and bring to a boil. Lower the heat and cook the cranberries down for 20 minutes.
2. Once done, carefully mash a few cranberries down with a fork. I like to leave the majority whole still.
3. Take off the heat and let them cool. They will thicken up as they sit.
4. Once cooled, place in a sealed container in the refrigerator. Chill a few hours prior to eating.

Notes

Refined Sugar-Free | Gluten-Free | Gelatin Free | Preservative Free | Medical Medium Compliant Friendly Recipe

 

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