Shellfish Free Classic Cranberry Sauce
Bright, jammy, and fragrant with orange zest, this homemade cranberry sauce is the kind of condiment that makes everything on the table taste better. The combination of fresh citrus juice, a touch of cinnamon, and tart cranberries creates a sauce that's bold enough to cut through rich holiday mains but sweet enough to win over anyone who claims they don't like cranberries. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact that can sometimes sneak into processed condiments and store-bought versions. The whole thing comes together in one saucepan — you just let the berries burst and the sauce do its thing. Watching those cranberries pop and the mixture thicken into a glossy, ruby-red sauce is genuinely satisfying. It keeps well in the fridge, so you can make it ahead and serve it chilled or at room temperature whenever you're 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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