Cashew Free Classic Cranberry Sauce
Tart, jewel-bright cranberries simmered with sugar, fresh orange juice, and a hint of zest — this is the kind of sauce that makes people forget the canned stuff ever existed. The orange adds a citrusy lift that balances the natural tartness of the berries beautifully, and a pinch of cinnamon takes the whole thing somewhere warm and a little festive. Store-bought cranberry sauces can be surprisingly tricky to vet, with shared production lines and unexpected add-ins, but this one is made entirely from whole, straightforward ingredients you can see and trust. The method is simple: dissolve, boil, watch the berries burst, and let it thicken on its own as it cools — no fancy equipment or technique required. It works equally well spooned over a holiday roast, swirled into yogurt, or spread on a leftover turkey sandwich the next day. Make it ahead and keep it chilled until you're ready to serve, because it only gets better as the flavors settle.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!