Lupin Free Classic Cranberry Sauce
Tart cranberries, bright citrus, and a whisper of warm spice come together in a sauce that tastes far more impressive than the effort involved. The whole thing comes down to a handful of clean, straightforward ingredients — fresh or frozen cranberries, sugar, water, orange zest, and a squeeze of juice — with no fillers, thickeners, or additives that could sneak in unwanted allergens. Lupin, a legume-derived ingredient increasingly found in processed foods and pre-made condiments, is simply not a concern here because everything in the pot is exactly what it says it is. As the cranberries burst and the liquid reduces, the natural pectin in the fruit does all the thickening work, giving you a glossy, spoonable sauce without any mystery additions. The orange zest lifts the whole thing with a floral brightness, and the optional cinnamon adds just enough warmth to make it feel festive. It sets up beautifully as it cools, so you can make it ahead and pull it straight from the fridge when you need it.
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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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