This homemade cranberry sauce with orange and cinnamon is quick, easy, and perfectly balanced. It’s a crowd-pleasing holiday side dish that’s naturally gluten-free and vegan.
Don’t walk away from the pot; cranberries can scorch quickly. Use a heavy-bottomed pan to prevent burning. Start with less sugar and adjust to taste. Let the sauce cool completely before judging consistency. Double the batch for holidays—it keeps well in the fridge for up to 2 weeks.
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