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Cider and Cinnamon Cranberry Sauce

November 27, 2013

Here’s a variation on a classic my dad is making this year: Apple Cider and Cinnamon Cranberry Sauce with a hint of orange peel.  Make this at least 24 hours ahead for best results!


  • 3 cups apple cider

  • 3/4 cup white sugar

  • 4 cinnamon sticks

  • 1 tablespoon grated orange zest

  • 12 whole cloves

  • 2 1/2 cups fresh cranberries


  1. Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
  2. Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves.
  3. Cover and place in fridge for at least 24 hours for flavors to develop, but not more than 3 days ahead.

This is a cross between a recipe in Williams-Sonoma Thanksgiving book and  I tasted my dad’s and it is DEE-LISH!

Do you have a special recipe for Cranberries?

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1 Comment »

  1. Marykate

      on November 27, 2013 6:53 am

    I am making this. Even though I am not hosting! I have fallen for Trader Joes dried cranberries with orange and the flavor combination is divine. Thank you!


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