Total Time
Prep 10 mins
Cook 15 mins

The raspberry and cinnamon give this cranberry sauce a delicious different touch. I get chunk cinnamon from Penzey's Spices ( I prefer it because the flavor is more intense than stick cinnamon. If you don't have that you can use a 4-inch cinnamon stick broken into small pieces. Yield is about 2 1/2 cups or 20 2-tablespoon servings.

Ingredients Nutrition


  1. Quarter orange and chop finely in a food processor or blender. Set aside.
  2. Tie cinnamon up in a cheesecloth bag, or put into a tea ball.
  3. Place sugar, vinegar, water, and cinnamon bag in a heavy medium saucepan.
  4. Bring to a boil over medium-high heat, stirring until sugar dissolves.
  5. Mix in cranberries; reduce heat and cover partially. Simmer until berries burst, about 10 minutes.
  6. Remove from heat and discard cinnamon.
  7. Stir in the chopped orange and liqueur.
  8. Cool completely. Sauce will thicken as it cools.