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Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.
Remove from heat. Stir in vanilla. Cool to room temperature. Cover.
Refrigerate until ready to serve.
To Joanna, I used Splenda and it was wonderful. No one noticed.
beth | December 21, 2013
Crowd pleaser! Perfect for the holidays and so easy!
Rebecca Moreland | October 30, 2014
Best cranberry sauce I've ever made!
Scott | November 26, 2015
Can artificial sweetner be used in this recipe?
Joanna | November 22, 2013
I loved it I have to agree with Rebecca M. it was the perfect blend of tart and sweet. :)
Jennifer | December 03, 2013
This tastes and looks like red turds. Don't bother making it.
Anonymous | November 22, 2015