Spice Free Classic Cranberry Sauce
Cranberry sauce is one of those dishes that looks impressive on the table but comes together with almost no effort — just a handful of real, recognizable ingredients and a single saucepan. The base here is fresh or frozen cranberries cooked down with sugar, water, and a bright hit of orange juice and zest, which gives the sauce a natural sweetness and a little citrusy lift without relying on anything sharp or pungent. For anyone navigating spice sensitivities, store-bought versions can be a minefield of hidden flavorings and blended seasonings, so making it from scratch puts you fully in control. The cinnamon listed is completely optional, so you can leave it out entirely and still land a beautifully balanced sauce. As the cranberries burst and the liquid reduces, the whole thing thickens into that glossy, jammy consistency that clings perfectly to everything on the plate. It's just as good served warm right off the stove as it is chilled straight from the fridge the next day.
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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)
Can be omittedground cinnamon
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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