An easy and unique cranberry sauce recipe made with a Cuban twist using guava marmalade mixed with whole cranberries and orange juice.
Growing up in a Hispanic family, I never really had a traditional Thanksgiving like the rest of America. Sure, my mom would make turkey but the sides were not traditional at all. So, you can only imagine how confused I was about cranberry sauce. I never understood the purpose of cranberry sauce being served with turkey!
Now, as an adult, I’m a huge fan of traditional Thanksgiving with all the fixings. I have to constantly stop my mom from making white rice because we have that all year long.
“Mom, today, we have mashed potatoes, not rice!” She still doesn’t get it. For her, no meal is complete without rice.
In an effort of meshing my Cuban roots and my love for traditional American Thanksgiving, we’re giving classic cranberry sauce a Cuban twist by adding guava marmalade!
And let me just say…it was everything I’d hope it would be and more. Let’s discuss.
Ingredients for this Easy Cranberry Sauce Recipe
- Guava marmalade – I wanted to create a unique cranberry sauce for Thanksgiving so I added guava marmalade which is sweet yet tart and it just works so well when combined with the rest of the ingredients. You can buy any brand as long as there are not tons of weird ingredients. Click here to buy one from Amazon.
- Whole cranberries – Say no to canned cranberry sauce! We’re using a bag of fresh whole cranberries which when cooked, they pop and soften so you can mash them to your desired consistency.
- Granulated sugar, orange juice, and vanilla – The flavor enhancers! We need a bit of sugar and orange juice to balance out all that tartness from the cranberries. I also like adding orange zest at the end for a bit of citrusy flavor.
- Cinnamon stick – While you cook the cranberry sauce, the cinnamon stick adds a spicy, woody flavor.
- Salt – The ultimate flavor enhancer!
This recipe comes together so easily, you’ll want to make it every year!
How should you serve cranberry sauce?
The cranberry sauce can be served chilled but I personally prefer to serve it warm or at room temperature. You can reheat it for a minute or so in the microwave or in a saucepan before dinner.
Can you freeze this easy cranberry sauce recipe?
Yes! You can make this cranberry sauce 2 days in advance and keep in an airtight container in the fridge until ready to serve.
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- 1/3 cup granulated sugar
- Juice from 1 orange plus orange zest
- 1/2 cup guava marmalade*
- 1/2 teaspoon vanilla extract
- 12 ounces whole cranberries
- 1/2 teaspoon salt
- 1 cinnamon stick
- In a saucepan, stir together sugar, 1/4 cup fresh orange juice, guava marmalade, and vanilla over medium-heat while stirring.
- Add cranberries, salt, and the cinnamon stick. Bring to a boil then reduce heat to low. Simmer, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes. You can also mash the cranberries until desired texture.
- Remove from heat and remove the cinnamon stick. Transfer guava cranberry sauce to a bowl to cool for 20 minutes before serving. Enjoy!