Canned Cranberry Sauce

Canned Cranberry Sauce is a simple holiday recipe that takes just minutes to prep, requires no extra sugar, and is perfect to make ahead. Dress it up with fresh orange juice, orange zest, and a sprinkle of cinnamon, and serve it alongside roast turkey or a Crockpot turkey breast.

Holly’s Recipe Highlights: Canned Cranberry Sauce

Flavor: Sweet-tart berry flavor brightened by fresh orange juice and zest, with a hint of warm cinnamon that ties everything together.
Why Make It: It’s an easy way to brighten canned cranberry sauce with fresh orange and warm cinnamon flavor, without making homemade cranberry sauce.
Skill Level: Easy enough for beginners, even if you’re hosting your first holiday dinner.

Total Time:: 10 mins
Serves:: 12

Ingredient Notes

pecans , cranberry sauce , cinnamon and orange with labels to make Canned Cranberry Sauce.

Canned Cranberry Sauce: Use two cans of whole berry cranberry sauce or one can each of whole berry and jellied cranberry sauce. Whole berry sauce adds more fruit texture, while combining the two gives you a smoother consistency with berries throughout.
Orange: Use a large navel orange for both the juice and zest. Zest the orange before juicing using a zester, taking care to avoid the bitter white pith. Bottled orange juice can be used in place of fresh, but the zest adds a brighter, more pronounced citrus flavor.
Cinnamon: Adds warmth without overpowering the bright citrus flavor. Start with the recommended amount, then taste and add a little more if you prefer a stronger cinnamon flavor.
Optional Additions: Chopped apple adds extra fruit texture, while pecans or walnuts bring a little crunch. Raisins or chopped dried apricots add chewy sweetness. Feel free to mix and match, or leave them out for a simple cranberry sauce with bright orange and cinnamon flavor.

How to Make Canned Cranberry Sauce

canned cranberry sauce ingredients in a white pot.

In a saucepan, combine all ingredients (full recipe below).

Simmer briefly, then cool and chill until thickened.

Zest First: Zest the orange before cutting it to make it easier to handle.
Measure the Juice: Oranges vary in juiciness, so measure the juice rather than adding all of it.
Break Up the Sauce: Use a spoon to break up the jellied cranberry sauce as it warms.
Check the Thickness: Let the sauce chill before judging its final thickness. As it will thicken as it cools.

bowl of Canned Cranberry Sauce on a plate with orange and cinnamon.

Storing Your Cranberry Sauce

Refrigerator: Keep leftovers in an airtight container for up to 4 days.
Make ahead: Prepare the day before and stir before serving.
Freezing: Freeze cranberry sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator and stir well before serving.
Serving: Serve chilled or at room temperature. Reheating is unnecessary.
Leftovers: Spread on a leftover turkey sandwich or serve with turkey and stuffing roll ups. Keep nuts separate if you want them to stay crunchy.

Holiday Sides to Pass Around

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Empty both cans of cranberry sauce into a medium saucepan and stir to combine.
Zest 1 teaspoon of zest from the orange. Cut the orange in half and juice ⅓ cup of juice from the orange.
Add the orange juice, orange zest, and cinnamon to the cranberry sauce, plus any optional additions, if using. Bring to a boil over medium heat. Simmer uncovered for 5 to 7 minutes.

After simmering, the sauce will be thin and runny, but will thicken as it cools.

Transfer to a bowl. Cool to room temperature and refrigerate until chilled. Serve chilled or at room temperature. Refrigerate up to 4 days.

Optional Additions: Peeled and chopped apple, chopped pecans or walnuts, raisins or chopped dried apricots.
Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Sauce, Side Dish

Cuisine American

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