High Fructose Corn Syrup Free Classic Cranberry Sauce
Cranberry sauce is one of those dishes that should be simple, but the jarred versions at the grocery store are almost always loaded with high fructose corn syrup as the primary sweetener. Making it from scratch means you control exactly what goes in, and here that's just plain granulated sugar, fresh orange juice, and a handful of real ingredients you can actually pronounce. The result is a sauce that's bright, tart, and deeply fruity — nothing artificial, nothing hidden. As the cranberries burst and cook down, they release their natural pectin, which thickens the sauce beautifully without any additives or corn-derived syrups. A little orange zest lifts the whole thing with a citrusy fragrance, and the optional cinnamon adds a subtle warmth that makes it feel genuinely homemade. It's the kind of condiment that earns a permanent spot on the table well beyond the holiday season — spoon it over roasted meats, swirl it into yogurt, or just eat it straight from the bowl.
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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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