Paraben Free Classic Cranberry Sauce
Tart, jewel-bright, and fragrant with citrus, this homemade cranberry sauce is the kind of condiment that makes everything on the plate taste better. Store-bought versions often contain preservatives and synthetic additives that can be a concern for anyone avoiding parabens and similar compounds, so making it from scratch is genuinely the smarter move. Here, fresh or frozen cranberries cook down with sugar, water, orange juice, and a little zest into a glossy, naturally thickened sauce — no artificial anything required. A whisper of cinnamon is optional but adds a warm, spiced depth that feels perfectly seasonal. The whole process is straightforward: dissolve, boil, stir, and let it cool — the sauce firms up beautifully on its own as it rests. It works equally well spooned over a holiday roast, dolloped onto a cheese board, or eaten 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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