We love this cranberry sauce. We use it as a year-round topping for everything from ice cream, pancakes, waffles, oatmeal, smoothies, to cheesecake and more. It freezes very nicely so you can make a big batch when cranberries are in season and enjoy it during the summer. This cranberry sauce is so good that it was the inspiration to start The Intuitive Cook. Yes, this is our very first recipe. While the pictures have been upgraded since that original posting, the recipe is still the same because it is so awesome. I hope you enjoy this as much as I do!
- 12 oz cranberries
- 2 cups water
- 1 cup sugar
- 1 cup orange juice
- 1 orange - zest and juice
- 2 cinnamon sticks
- 1 tsp. ground allspice
- Zest the orange and set aside the zest for later.
- Add all of the ingredients, including the juice from the orange, in a medium-size pot.
- Boil for about 1 hour until most of the cranberries have popped and the liquid is thick.
- Refrigerate overnight