Citrus Spice Cranberry Sauce

Upgrade canned cranberry sauce with a handful of spices and zesty orange.

citrus spice cranberry sauce

Christopher Testani

Prep Time:
10 mins
Total Time:
25 mins

There's something incredibly satisfying about making cranberry sauce for Thanksgiving or any meal. And for this short-cut recipe, you won't need to hunt down fresh berries (although you could!). Canned cranberry sauce does the trick. You'll then add the magic touch by infusing the sauce with spices and fresh oranges. Juicy orange segments are a welcome surprise to this year’s cranberry sauce. Pro tip: wrapping the cloves, star anise, and cinnamon in cheesecloth ensures no one accidentally gets a bite of the potent spices that flavor the sauce.


  • 4 whole cloves

  • 3 star anise

  • 3 cinnamon sticks

  • 2 medium navel oranges

  • 2 14-ounce cans whole-berry cranberry sauce


  1. Place spices on a small square of cheesecloth and gather into a pouch. Tie with twine.

  2. Zest 1 orange. Use a knife to remove peel and white pith from both oranges. Working over a medium pot to catch juices, slice oranges into segments, dropping segments into pot. Discard membranes.

  3. Add cranberry sauce and spice pouch to pot. Bring to a simmer over medium. Reduce heat to medium-low and cook, stirring occasionally, until thickened slightly, about 15 minutes.

  4. Remove spice pouch. Stir in zest. Serve warm or at room temperature.

Make Ahead

Refrigerate up to 5 days ahead. Serve at room temperature.

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