Almond Free Classic Cranberry Sauce
Tart, jewel-bright, and fragrant with orange zest and a whisper of cinnamon, this homemade cranberry sauce is the kind of condiment that makes everything on the table taste better. Store-bought versions can be a minefield for anyone avoiding tree nuts, since shared production lines and unexpected add-ins are more common than you'd think — but every single ingredient here is straightforward and easy to verify. Fresh or frozen cranberries cook down with sugar, water, and a hit of fresh orange juice until they burst into a glossy, thick sauce that smells absolutely incredible. The orange zest is the secret weapon, adding a bright citrus lift that balances the natural tartness of the berries without overpowering them. A little ground cinnamon stirred in at the end gives it a subtle warmth that feels perfectly seasonal. The sauce thickens further as it cools, so don't panic if it looks a little loose straight off the stove — just give it time and it will set up beautifully. Make it ahead and keep it chilled until you're ready to serve; it honestly gets better as the flavors meld together.
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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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