Low Sodium Classic Cranberry Sauce
Tart, jewel-bright, and fragrant with orange and warm spice, this cranberry sauce is the kind of condiment that steals the show at any table. The beauty here is in what's left out — no added salt means the natural tartness of the cranberries and the brightness of fresh orange zest get to shine without anything muddying the flavor. Granulated sugar and a splash of orange juice coax the berries into a glossy, jammy sauce that thickens beautifully as it cools, no thickeners or additives needed. A whisper of cinnamon is entirely optional, but it adds a subtle warmth that makes the whole pot smell incredible. This is also a great make-ahead option since it firms up nicely in the fridge and tastes even better the next day once the flavors have had time to meld. Whether you're spooning it over a holiday roast or spreading it on leftovers the morning after, this sauce delivers serious flavor with a genuinely clean ingredient list.
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Learn more →Ingredients
8 servings
- 12 oz fresh or frozen cranberries
- ¾ cup granulated sugar
- ½ cup water
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Combine the sugar, water, and orange juice in a medium saucepan over medium heat, stirring until the sugar dissolves, about 2 minutes.
- 2
Add the cranberries and orange zest, then increase the heat to medium-high and bring to a boil. Cook, stirring occasionally, until the cranberries burst and the sauce thickens enough to coat the back of a spoon, 10–12 minutes. Watch the heat — the sauce can bubble up quickly once the berries break down.
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