Carrageenan Free Classic Cranberry Sauce
Tart, jewel-bright cranberry sauce made from scratch is one of those small kitchen projects that pays off in a big way at the table. Many store-bought versions rely on carrageenan or other stabilizers to achieve that glossy, gelled texture — so checking labels can turn into a frustrating scavenger hunt. This recipe skips all of that entirely, letting the cranberries do the work themselves: as they burst and cook down, they release natural pectin that thickens the sauce beautifully on its own. Fresh orange zest and a splash of juice lift the whole thing with a bright citrus note, and a pinch of cinnamon adds just enough warmth to make it feel special. The ingredient list is short, clean, and completely transparent — exactly what you want when you're trying to avoid hidden additives. It comes together in one saucepan and thickens further as it cools, so the hands-on effort is minimal for something that tastes genuinely homemade. Whether you're spooning it over a holiday roast or spreading it on leftover turkey sandwiches the next day, this sauce earns 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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