Black Pepper Free Classic Cranberry Sauce
Cranberry sauce is one of those dishes that looks impressive on the table but comes together with almost no effort — just a handful of real, whole ingredients and a single saucepan. The combination of tart cranberries, bright orange zest, and a splash of fresh orange juice creates a sauce that's layered and vibrant, far better than anything that slides out of a can. For anyone avoiding black pepper, this is genuinely one of the easiest holiday staples to make safely from scratch, since store-bought versions can sneak in unexpected spices and seasonings. Every ingredient here is straightforward and easy to verify, so there's no guesswork involved. A touch of cinnamon is optional, giving you full control over the flavor profile. The sauce thickens beautifully as it cools, making it just as good served chilled the next day as it is fresh off the stove.
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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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