I received this recipe through an email recipe exchange that I’m participating in.  It was sent by The All-Star’s lovely cousin Maria (thanks girl).  I thought I’d share it all with you…just in time for Turkey Day.

Citrus Cranberry Sauce


  • 2 cups water
  • 2 cups sugar or sugar substitute
  • 2 cinnamon sticks
  • zest of 1 orange
  • zest of 1 lemon
  • 24 oz fresh cranberries


  • Place water, sugar and cinnamon sticks into a 4 quart sauce pot and bring to a boil.  Lower heat and simmer, stirring until sugar has dissolved.
  • Stir in zest and cook at a slow boil until syrup has reduced by one-half and the zest is soft and candied, about 10 – 15 minutes.  Remove the zest with a fork and spread out onto waxed paper to cool.
  • Add the cranberries and cook over low heat, stirring, until they pop.  Remove from heat, return zest to the pot and cool at room temperature.
  • Remove cinnamon sticks, stir well, and transfer to a bowl.  Can be prepared ahead of time and stored in the refrigerator up to three days.
  • For best flavor remove from refrigerator one hour before serving.

Serves 8-10