This simple homemade cranberry sauce has a bit of heat and a Brazilian twist! With a gorgeous color that's so radiant it looks like jewelry, this cranberry sauce recipe with orange juice is extremely easy to make. It's the perfect amount of sweet and tart, and smells of vanilla, cinnamon and orange zest. It has a surprise kick from a secret ingredient that will make this Spicy Cranberry Sauce the star of your next holiday dinner.
Prep Time5 minutesmins
Cook Time15 minutesmins
Cooling Time30 minutesmins
Course: Holiday, Side Dish
Cuisine: American
Servings: 8Servings
Calories: 234kcal
Author: Aline Shaw
Ingredients
12oncepackage of fresh cranberries1.5 cups
1largeorange, zested
1cuporange juicepreferably freshly squeezed
2cinnamon sticks
1teaspoonred pepper flakes
1.5cupsgranulated sugar
1cupcachaça Brazilian rum
1wholevanilla bean
Instructions
Add the sugar, orange juice and cachaça to a saucepan and bring to a boil, just enough to dissolve the sugar.
Next, add the cranberries, the spices and the zest. Simmer until the cranberries begin to pop, about 5 minutes.
Continue to simmer until the cranberries begin to reduce. Personally, I like them to retain some texture, so I let them stay mostly whole, but you can also break or smash them as this cooks if you like that consistency.
Let cool completely before transferring the cranberry sauce to a container and storing in the refrigerator for up to a week.
Bom Apetite!!
Video
Notes
Make Ahead Tip: Make this weeks in advance, and cool completely before transferring to a freezer-safe container. Store in the freezer, then thaw the night before you want to serve it.