Emulsifier Free Classic Cranberry Sauce
Tart, jewel-bright cranberries cooked down with sugar, fresh orange juice, and a hint of zest — this is the kind of sauce that makes everything on the plate taste more alive. What you won't find here is any of the stabilizers, thickeners, or emulsifying agents that sneak into so many jarred and canned versions at the grocery store. The sauce thickens entirely on its own as the cranberries burst and their natural pectin does the work, which means every ingredient on the label is one you actually recognize. A whisper of cinnamon is optional but adds a warmth that feels just right for a holiday spread. It comes together in a single saucepan with minimal stirring, and the cooling time does the rest. Make it ahead and store it chilled — it only gets better as the flavors settle.
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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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