Cranberry Sauce with Cinnamon, Orange, and Pecans

Make this 10 minute homemade cranberry sauce for Thanksgiving with pecans, orange and cinnamon. You family with thank you I promise
This cranberry sauce recipe infused with cinnamon and orange is the best cranberry sauce for your holiday table. It’s my Grandmothers recipe and a family favorite.
Homemade Cinnamon Orange Cranberry Sauce with Pecans- Miss Information

It’s hard to believe Thanksgiving is just around the corner. Is it me, or does time seem to go by faster and faster each year? Are you ready for it, or are you still trying to get your menu together?

Today I’m here to offer a little help with that. I’ve got my take on my grandmother’s recipe for Cinnamon-Orange Cranberry Sauce with Pecans for you. Now, I don’t know about you, but I grew up with jellied cranberry sauce, you know, the kind with the ridges from the can? I used to think it was so disgusting, {ok, I still think it is}, that just looking at it made me ill. Needless to say, I never tried cranberry sauce, until several years ago, when I started making my own.

My husband has begged me for years to put cranberry sauce on the menu, and there was no way I was going to buy the canned jellied stuff, so I made my own using my grandmother’s original recipe and changing it up a bit. I had the recipe to go off of, but added a few other things to it and I have to say it came out pretty spectacular. In fact, it was delicious; I had no idea what I was missing! 

Homemade Cinnamon Orange Cranberry Sauce with Pecans- Miss Information
It requires only a few ingredients, some of which you most likely already have on hand, and literally takes about 10 minutes to make. It’s got a citrus zing from orange juice and a little crunch from the pecans. You can use pecan halves or I have used crushed as well, it’s your preference. I’ve also added a low-calorie version which you can make with Stevia if you are trying to cut back a little over the holidays.
Now for the big question are you a cranberry sauce eater? If not why?
Cinnamon Orange Cranberry Sauce with Pecans
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Side Dish
Servings: 3
Author: Rachel @ Miss Information Blog
Ingredient List
  • 1 C water {minus 1 Tbsp}
  • 1 C granulated sugar {1 C Stevia Extract in the Raw for low-calorie version}
  • 1 Tbsp orange juice
  • 1-12 oz pkg fresh cranberries rinsed {2-12 oz pkgs for low-calorie version}
  • 1 1/2 tsp ground cinnamon
  • 1/3 C chopped Pecans
  1. In a medium saucepan, combine water, sugar and orange juice
  2. Stir in cranberries; bring to boil and simmer until they 'pop'
  3. Remove from heat and stir in cinnamon and pecans
  4. Allow to cool before serving
Recipe Notes

To freeze, place in a freezer bag, allowing to settle at the bottom. Roll up and store in freezer for 6-12 months. To thaw, place in a bowl of luke-warm water for about an hour

2 Responses

  1. Audrey Bannon says:
    I'm so excited to make this for Thanksgiving! If I made it tomorrow do you think I could just reheat it for Thursday?

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