Honey Free Classic Cranberry Sauce
Tart cranberries, bright citrus, and warm cinnamon come together in a sauce that puts every canned version to shame. The deep ruby color alone is enough to make it the star of any table spread, and the flavor is that perfect balance of sweet and sharp that keeps people coming back for seconds. Many store-bought cranberry sauces and even some homemade recipes sneak in honey as a sweetener, so this version keeps things simple with plain granulated sugar — no substitutions or swaps needed. The orange zest and fresh juice do a lot of heavy lifting here, adding complexity and brightness without any extra effort. As the cranberries burst and the sauce reduces, it thickens naturally into that glossy, spoonable consistency that clings beautifully to everything on the plate. A pinch of cinnamon stirred in at the end adds just enough warmth to make it feel a little special. It comes together in one saucepan and gets even better as it sits, making it an ideal make-ahead dish for busy cooking days.
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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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