Pistachio 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 it takes to make. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or second-guessing required — just clean, simple pantry staples doing exactly what they should. The orange zest and fresh juice are what really elevate this beyond the canned stuff, giving it a lively, fragrant quality that makes the whole kitchen smell incredible while it simmers. As the cranberries burst and the sauce thickens, it develops that gorgeous deep ruby color and jammy texture that looks stunning on any table. A touch of cinnamon is optional but adds a cozy, almost mulled quality that pairs beautifully with savory holiday mains. It firms up as it cools, so don't worry if it looks a little loose straight off the stove — patience is the only secret ingredient here.
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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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