Coconut 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, straightforward ingredients and a single saucepan. Tart cranberries simmer down with sugar, water, and bright orange juice until they burst and transform into a glossy, jammy sauce that smells absolutely incredible. The orange zest adds a fragrant citrus lift, and a pinch of cinnamon (if you choose to use it) gives the whole thing a subtle warmth that feels perfectly seasonal. Many store-bought versions sneak in unexpected additives or flavorings, so making it from scratch means you know exactly what's in the bowl. There's no coconut oil, coconut sugar, or any coconut-derived ingredient anywhere in this recipe — just clean, classic components that let the cranberries shine. The sauce thickens beautifully as it cools, so don't be alarmed if it looks a little loose right off the stove. Whether you serve it alongside a holiday roast or spoon it over yogurt the next morning, this is the kind of simple, reliable recipe you'll come back to every year.
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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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