Lactose Free Classic Cranberry Sauce
Tart, jewel-bright, and fragrant with orange and warm spice, this cranberry sauce is the kind of condiment that steals the show at any holiday table. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required — it just works. The combination of fresh orange zest and juice lifts the tartness of the cranberries into something genuinely vibrant, while the optional cinnamon adds a cozy depth that makes the whole kitchen smell incredible. As the berries burst and the sauce thickens, you get that gorgeous, glossy texture entirely from the fruit itself — no cream, no butter, nothing to worry about. It cools right in the pan and keeps thickening as it rests, so what you end up with is a perfectly set, spoonable sauce that's just as good chilled the next day as it is fresh off the stove. Skip the canned stuff entirely — this comes together in one saucepan and tastes like it took far more effort than it did.
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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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