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.
Cranberries are an excellent source of vitamin C, A, and beta carotene. They are packed with antioxidants and rate very high on the ORAC scale making it an ideal anti-aging and memory enhancing food. Cranberries have amazing anti-inflammatory and anti-cancer properties and are a vital food and supplement for anyone struggling with any chronic illness or disease. They are known to significantly boost the immune system and have a natural antibiotic effect in the body.
Medical Medium
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
- 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 20 minutes.
- 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.
- Take off the heat and let them cool. They will thicken up as they sit.
- Once cooled, place in a sealed container in the refrigerator. Chill a few hours prior to eating. ENJOY!
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Thanks so much for being here with me! Xx Riane
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Orange Cinnamon Cranberries
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
Instructions
- Add everything to a saucepan and bring to a boil. Lower the heat and cook the cranberries down for 20 minutes.
- Once done, carefully mash a few cranberries down with a fork. I like to leave the majority whole still.
- Take off the heat and let them cool. They will thicken up as they sit.
- Once cooled, place in a sealed container in the refrigerator. Chill a few hours prior to eating.
Notes
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Kelly F
I can’t wait to try when I move back home for Christmas from college! When you say 1/2 water, do you mean 1/2 cup?
Much love!
Kelly
her healthy style
Kelly you are a doll! Thank YOU so much for seeing and asking the “1/2 water”! You are absolutely right, I mean 1/2 cup. It’s updated now thanks to you. I hope you have a wonderful week and will soon be enjoying cranberries at home for Christmas! Thank you so much for following along. It means so much to me. xxxx Riane