Soy Free Classic Cranberry Sauce
Tart, jewel-bright cranberries simmered with sugar, fresh orange juice, and a hint of zest — this is the kind of sauce that makes people forget the canned stuff ever existed. The orange zest and optional cinnamon add warmth and depth without overwhelming the natural tang of the berries, striking that perfect sweet-tart balance every time. Store-bought cranberry sauces and condiments can be surprisingly tricky to navigate, often hiding unexpected additives or processed ingredients, but this one is built entirely from whole, straightforward components you can trust. Every single ingredient here is naturally free from soy, so there's no label-reading stress and no substitutions required — just clean, simple cooking. The sauce thickens beautifully as it cools, so don't be alarmed if it looks a little loose right off the stove. It works equally well served warm alongside a holiday roast or chilled and spooned over leftovers the next day, and it keeps well in an airtight container for easy make-ahead prep.
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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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