Ginger Free Classic Cranberry Sauce
Tart, jewel-red cranberry sauce is one of those dishes that instantly makes any table feel festive, and this version is as straightforward as it gets. Many store-bought cranberry sauces and spice blends sneak in ginger — either as a powder or a "warming spice" blend — so making it from scratch is genuinely the safest and most satisfying route. Here, the flavor comes from fresh orange zest and juice, which give the sauce a bright, citrusy lift that pairs beautifully with the natural tartness of the cranberries. A touch of cinnamon is entirely optional, keeping the spice profile clean and completely in your control. The cranberries do most of the work themselves, bursting and thickening into a glossy, spoonable sauce that looks far more impressive than the effort involved. It works just as well spooned over roasted poultry as it does alongside a cheese board or stirred into yogurt the next morning.
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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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