Hazelnut Free Classic Cranberry Sauce
Tart cranberries, bright orange zest, and a whisper of cinnamon come together in a sauce that tastes far more special than the effort it takes to make. This is the kind of recipe that fills your kitchen with a warm, citrusy aroma and makes everyone wonder what you've been up to in there. Store-bought cranberry sauce often hides surprising additives, and for anyone navigating nut allergies, checking every label on a holiday table can be exhausting — this homemade version keeps things clean and simple from start to finish. Every ingredient here is straightforward and easy to verify, so you can serve it with total confidence. The cranberries burst and thicken naturally as they cook, creating a glossy, jewel-toned sauce that clings beautifully to whatever it touches. A little fresh orange juice and zest lift the whole thing, balancing the tartness with just enough brightness. Make it ahead and let it chill — it only gets better as it sits.
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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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