Low Sodium Fresh Orange Cranberry Sauce
Bright, tangy, and just sweet enough, this cranberry sauce is the kind of condiment that steals the show at any table. Fresh orange juice and a generous hit of zest give it a citrusy lift that balances the natural tartness of the cranberries beautifully. The whole thing comes together in a single saucepan with just a handful of real, recognizable ingredients — no preservatives, no mystery additives, and absolutely no added salt anywhere in the recipe. That makes it a genuinely smart choice for anyone keeping a close eye on sodium intake, since store-bought versions almost always sneak in more than you'd expect. A pinch of cinnamon is optional but adds a subtle warmth that makes the sauce feel a little more special. It thickens as it cools, so you end up with a glossy, spoonable sauce that works just as well stirred into yogurt or spread on a leftover turkey sandwich as it does alongside a holiday roast.
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Learn more →Ingredients
8 servings
- 1 bag (12 oz) fresh or frozen cranberries
- ¾ cup granulated sugar
- ½ cup fresh orange juice (from about 1 large orange)
- 1 tbsp orange zest (from about 1 large orange)
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Combine the cranberries, sugar, orange juice, and orange zest in a medium saucepan over medium heat, stirring to dissolve the sugar.
- 2
Bring the mixture to a boil, then reduce the heat to medium-low and cook, stirring occasionally, for 10–12 minutes, until most of the cranberries have burst and the sauce has thickened enough to coat the back of a spoon.
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