Legume Free Classic Cranberry Sauce
Cranberry sauce is one of those dishes that looks impressive on the table but comes together with almost no effort — just a handful of real, whole ingredients and a single saucepan. Fresh or frozen cranberries simmer down with sugar, water, and a bright hit of orange zest and juice until the berries burst and the sauce thickens into something glossy and deeply flavored. A pinch of cinnamon stirred in at the end adds a subtle warmth that makes the whole thing feel a little more special. For anyone navigating legume-free eating, store-bought cranberry sauces can be surprisingly tricky — some contain additives or are processed alongside ingredients you'd rather avoid. This version keeps things completely clean: every ingredient is straightforward, naturally free of beans, lentils, and peas, with zero hidden surprises. The sauce thickens beautifully as it cools, so don't panic if it looks a little loose right off the stove. It's equally good served warm alongside a holiday roast or spooned cold straight from the fridge 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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