Gelatin Free Classic Cranberry Sauce
Bright, tart cranberries simmered with sugar, fresh orange juice, and a hint of zest create a sauce that's bold, jammy, and deeply satisfying — the kind of condiment that steals the show on any table. Many store-bought cranberry sauces and jellied versions rely on gelatin to achieve their signature wobble, which makes them off-limits for anyone avoiding animal-derived setting agents. This recipe skips all of that entirely — the cranberries themselves are packed with natural pectin, so as the berries burst and the liquid reduces, the sauce thickens beautifully on its own. A touch of cinnamon adds warmth without overpowering the fruit, and the orange zest keeps everything feeling fresh and vibrant. The cooling step is key: what looks a little loose in the pan firms up into a glossy, spoonable sauce by the time it hits the table. It works just as well served warm alongside a roast as it does chilled and spread over leftovers the next day.
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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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