Barley Free Classic Cranberry Sauce
Tart cranberries, bright citrus, and a whisper of cinnamon come together in a sauce that tastes far more special than the effort it takes to make. The cranberries burst and meld with fresh orange juice and zest as they cook, creating a glossy, jewel-toned condiment that beats anything from a can by a mile. Every ingredient here is naturally free of barley and grain-based additives, so there's no need to squint at labels or worry about hidden thickeners sneaking in. The orange zest is the quiet hero — it lifts the whole sauce and keeps the sweetness from tipping into cloying territory. A quick simmer is all it takes, and the sauce continues to thicken as it cools, so don't panic if it looks a little loose straight off the stove. Serve it alongside a holiday roast, spoon it over yogurt, or spread it on a sandwich the next day — it's genuinely versatile enough to earn a permanent spot in your rotation.
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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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