Pecan Free Classic Cranberry Sauce
Bright, tart cranberries simmered with sugar, fresh orange juice, and a hint of zest make for a sauce that tastes infinitely better than anything that slides out of a can. The orange zest is the quiet hero here, lifting the whole pot with a citrusy fragrance that fills your kitchen as the berries burst and the sauce thickens into something glossy and gorgeous. A pinch of cinnamon stirred in at the end adds just enough warmth to make it feel holiday-ready without overpowering the fruit. Store-bought cranberry sauces and holiday condiments can be surprisingly risky territory, often produced on shared lines alongside tree nuts. This recipe keeps things clean and simple — every ingredient is straightforward, and you control exactly what goes into the pot. The whole process takes just one saucepan and a handful of pantry staples, making it as practical as it is delicious. It sets up beautifully as it cools, so you can make it ahead and pull it straight from the fridge when the table is ready.
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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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