Food Citrus Spice Cranberry Sauce Be the first to rate & review! Upgrade canned cranberry sauce with a handful of spices and zesty orange. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Updated on October 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 10 mins Total Time: 25 mins Servings: 12 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. Ingredients 4 whole cloves 3 star anise 3 cinnamon sticks 2 medium navel oranges 2 14-ounce cans whole-berry cranberry sauce Directions Place spices on a small square of cheesecloth and gather into a pouch. Tie with twine. 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. 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. Remove spice pouch. Stir in zest. Serve warm or at room temperature. Make Ahead Refrigerate up to 5 days ahead. Serve at room temperature. Rate it Print