Candied Orange Peel Cranberry Sauce

Candied Orange Peel Chutney

Make this cranberry sauce for your Thanksgiving Day table, but be sure to save some for the left-over turkey sandwiches (that are bound to happen). This cranberry sauce is a total game changer since it offers up a plump texture and citrus notes for a bright finish. .  

Candied Orange Peel Cranberry Sauce


1   lb Fresh Cranberries

½ C JANSAL VALLEY® Candied Orange Peel / cut into ¼” pieces

½ C Water

¼ C Orange Juice

1   t   Ground Cinnamon / or 1 cinnamon stick (see tip!)

1 T   Sugar / or to taste

Pinch of salt



Combine all ingredients together in a pot over medium heat (adding more sugar if you like a sweeter cranberry sauce). Bring to a simmer and cook until cranberries soften and begin to burst, stirring occasionally.

For a chunky, rustic sauce, cook approx. 8 to 10 minutes. For a smoother sauce, cook approx. 12 to 15 minutes, or until desired consistency. Allow to cool and serve.



Once you master this recipe, try mixing other dried fruit in such as apricots, cherries and apples for new flavor variations. Dried fruits work well because they plump up with the moisture and their sweetness balances the tartness of the cranberries.

What’s the difference between ground cinnamon v. stick? Powder tends to impart a stronger cinnamon flavor while the sticks, since you can remove them, add a lighter flavor. Sticks are great for infusing liquids while powders are the preferred choice for baking and pastries. Both work in this application so use whichever is easiest to find! The conversion rate is typically 1 cinnamon stick = 1 tsp cinnamon powder.