Recipe adapted by: Jim Beletti – November 2003
(8-12 servings)

Cranberry Sauce - Cooked


  • 2 twelve ounce packages of fresh cranberries (thawed or frozen, doesn’t matter)
  • Zest of 1 orange (I’ve also used zest of a couple of Clementines)
  • 3 cinnamon sticks
  • 2 cups orange juice
  • 2 cups packed brown sugar
  • 1 cup of water


  1. Add all ingredients to a heavy, large, non-stick pot
  2. Bring to a boil and stir for about 5 minutes
  3. Reduce heat to low and simmer for at least 1 hour, or until all cranberries have popped and sauce is thickened.  Refrigerate to setup the sauce and serve

Recipe by: Barbara Yoder at – 2003

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