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Cranberry Sauce with Cardamom and Cinnamon

Cranberry Sauce with Cardamom and Cinnamon


Once you’ve tasted Cranberry Sauce with Cardamom and Cinnamon, you’ll never want traditional cranberry sauce again. Warm winter flavors of citrus, herbs, and spice.


  • 2 bags (24 ounces) of fresh cranberries
  • 3/4 cup granulated sugar
  • Juice and zest from 2 oranges
  • 1/4 cup orange juice
  • 1 teaspoon of cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 2 cinnamon sticks


  • In a stove-top pot, add cranberries, sugar, orange zest and juices.
  • Stir until sugar is dissolved.
  • Add spices and cinnamon sticks.
  • Bring it to a boil.
  • Reduce it to a simmer and cook for 10 minutes.
  • Remove cinnamon sticks.
  • Cool in the refrigerator for at least 4 hours before servings.


This cranberry sauce can be stored in an air-tight container, in the refrigerator, for 1 week.

I use a large mason jar to store my cranberry sauce in the refrigerator.

  • Prep Time: 3 minutes
  • Cook Time: 10 minutes
  • Category: Sauces
  • Method: Stove-top
  • Cuisine: American