Cranberry Sauce with Clementines and Cinnamon

Cranberry Sauce with Clementines and Cinnamon

Makes about 2 cups to serve 12

This classic cranberry sauce gets a little kick from honey-sweet clementines and a hint of cinnamon. If you have leftovers (you can only hope!), mix with your morning yogurt or spread on bread for a killer turkey sandwich.

  • 2 clementines, zested and reserved (about 1/2 teaspoon)
  • 12 ounces fresh or thawed frozen cranberries
  • 3/4 cup sugar
  • 2 cinnamon sticks
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Peel clementines and chop the flesh coarsely, discarding any seeds. Place in a medium saucepan and add cranberries, sugar, cinnamon sticks and 2 tablespoons water and bring to a boil over medium-high heat. Lower the heat and simmer, uncovered, stirring occasionally, until cranberries pop open and the sauce is thickened, 10 to 15 minutes. Remove from the heat and stir in the zest. Discard the cinnamon sticks if you like, or leave them in. Cool to room temperature and serve, or refrigerate up to 1 week.

Nutritional Info: 
Per Serving:70 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 18g carbohydrate (1g dietary fiber, 16g sugar), 0g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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