Seed Oil Free Classic Cranberry Sauce
Cranberry sauce sounds simple, but the jarred versions at the grocery store often sneak in additives or are processed on equipment that introduces unwanted oils. This homemade version keeps things beautifully clean — just cranberries, sugar, water, and a bright hit of orange zest and juice that makes the whole thing sing. As the berries burst and the sauce thickens on the stovetop, your kitchen fills with a tart, citrusy aroma that no canned product can compete with. The optional cinnamon adds a gentle warmth that rounds out the tartness without overpowering the fruit. Every single ingredient here is naturally free of seed oils, so there's nothing to second-guess or swap out. It comes together in one saucepan and gets even better as it cools and sets, making it an ideal make-ahead dish for any holiday spread.
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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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