Macadamia Free Classic Cranberry Sauce
Tart cranberries, bright citrus, and a whisper of warm cinnamon come together in a sauce that makes everything on the holiday table taste more alive. This is the kind of recipe that turns skeptics into converts — the kind of people who used to reach for the canned stuff and now won't go back. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. The orange zest and fresh juice do the heavy lifting, giving the sauce a fragrant, jammy depth that goes way beyond basic sweetness. As the cranberries burst and the liquid reduces, the whole kitchen smells incredible — and the sauce thickens beautifully on its own as it cools. It works just as well spooned over a roast as it does alongside a cheese board or tucked into a leftover sandwich the next day.
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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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