Eggless Classic Cranberry Sauce
Bright, tart cranberries simmered with sugar, fresh orange juice, and a hint of zest — this is the kind of sauce that makes everything on the holiday table taste more alive. The whole thing comes together in a single saucepan, and watching those berries burst and the sauce thicken into a glossy, jewel-toned spread is genuinely satisfying. A touch of cinnamon rounds out the flavor with just enough warmth without overwhelming the fruit. Store-bought versions often sneak in additives or gelling agents you don't need, but this one keeps it clean with ingredients you can actually name. Because cranberry sauce is naturally egg-free by nature, this recipe doesn't require any swaps or workarounds — it's just a straightforward, beautiful sauce done right. It works equally well spooned over a holiday roast, dolloped onto a cheese board, or eaten cold straight from the fridge the next morning (no judgment).
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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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