Pork Free Classic Cranberry Sauce
Bright, tart cranberries simmered with sugar, fresh orange juice, and a hint of zest make for a sauce that puts every canned version to shame. The natural pectin in the cranberries does all the thickening work, so you end up with a glossy, jammy consistency that clings beautifully to whatever you spoon it over. A whisper of cinnamon rounds out the citrusy tang and gives the whole pot a warmth that feels genuinely festive. This is one of those recipes where every single ingredient is exactly what it says it is — no hidden additives, no mystery fillers, just clean, whole-food simplicity you can feel good about. It comes together in one saucepan with minimal stirring, and the hardest part is honestly just waiting for it to cool and thicken. Make it ahead and keep it chilled until you're ready to serve — the flavor only gets better as it sits.
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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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