Spiced Cranberry Sauce

READY IN: 30mins
Recipe by NewNerdMom

Cranberry sauce with a little spice and everything nice. Most of my family doesn't usually like cranberry sauce, but this one is always eaten - and on more than just turkey.

Top Review by Sydney Mike

I always enjoy trying new cranberry sauce recipes any ol' time of the year, & I can do just that since I stock up on bags of cranberries at the end of the year, enough to carry me through 12 months! Made this one as part of a finger food buffet last week & it worked out great! The only change I made when making the recipe was to use a rounded measure of orange zest, as we do love a cranberry & orange flavor combo! This is a great sauce, & I will be making it again, for sure! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition

  • 12 ounces bag cranberries, picked over (float them in a large bowl or pan, those that sink should be disgarded)
  • 12 cup honey
  • 3 tablespoons brown sugar, firmly packed (or to taste)
  • 2 cinnamon sticks (1/4-1/2 teaspoon ground cinnamon)
  • 6 whole cloves (1/4 teaspoon ground cloves)
  • 14 teaspoon nutmeg, freshly grated (or to taste)
  • 12 teaspoon ginger, freshly grated
  • 1 tablespoon orange zest
  • 34 cup orange juice


  1. I like to break up my cinnamon sticks and put the cinnamon pieces and the whole cloves in a tea ball or bouquet garni bag. Otherwise you have to fish out the cinnamon and cloves later.
  2. In a heavy-bottomed saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, fresh grated ginger, orange zest and orange juice. Simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until almost all of the cranberries have burst and the mixture is thickened. (If you prefer more whole berries in your sauce, leave more intact. If you prefer a more jellied consistency, use an immersion blender to leave fewer whole pieces.) Remove cinnamon sticks and cloves. Transfer the sauce to a bowl and let it cool before serving.
  3. The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce at room temperature. You may also serve the sauce with cream cheese to be spread on crackers for an appetizer.

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