Cinnamon Cranberry Sauce with Vanilla and Marmalade

I’ve got three holiday recipes that I make almost every year: the best chewy ginger bread cookies ever, the Lord of the Pies (the best apple pie ever) and this cranberry sauce. 

I developed this recipe about eight years ago and it is the culmination of the best parts of several different recipes and styles.

PLUS, it’s very easy… (unless you let it boil over because you always forget how hot your stove is – but whatever)

This is the BEST, most delicious, quick, easy, tasty, unique cranberry sauces I’ve ever had, and I’ve been known to polish off a can  of the whole berry kind WELL after spring break, so mama knows cranberry sauce.

Cinnamon Cranberry Sauce with Vanilla and Marmalade


  • 1 12 oz jar (1 1/2 c )of orange marmalade
  • 2/3 c of orange juice
  • 1 cinnamon stick (or two, it doesn’t matter)
  • 12 oz bag of fresh cranberries, rinsed and picked over for weirdos
  • 1 tbs of vanilla extract
  • 1 tsp of ground cinnamon


Combine the first 3 ingredients in a medium sauce pan over medium heat to melt. Bring to an easy boil. Add cranberries and return to boil. Reduce heat (really reduce it unless you want to scrape caramelized marmalade off of your stovetop) and cover, stirring regularly. Berries will begin to burst within 8 minutes or so. Add vanilla extract. Continue cooking until it has thickened to desired consistency, which should be no more than 5 more minutes. Remove and add ground cinnamon. Stir to combine and allow to cool in the pan before transferring to another container and moving it to the refrigerator to fully chill.

Nutrition Facts

Cinnamon Cranberry Sauce with Vanilla and Marmalade

12 Servings

Amount Per Serving

  Calories – 119.0

Total Fat – 0.1 g

 Cholesterol – 0.0 mg

Sodium – 23.2 mg

Total Carbohydrate – 31.1 g

Protein – 0.3 g