Capsaicin Free Fresh Orange Cranberry Sauce
Bright, citrusy, and just the right amount of tart, this cranberry sauce is the kind of thing that makes people hover near the condiment dish and go back for a second spoonful. Fresh orange juice and zest give it a sunny, fragrant lift that balances the natural tartness of the cranberries beautifully. Many store-bought cranberry sauces and spice blends sneak in chili-derived ingredients or flavorings that can be hard to spot on a label, so making it from scratch puts you fully in control. Every ingredient here is straightforward and easy to verify, which means you can serve it with total confidence. The optional cinnamon adds a gentle warmth without any heat, keeping the flavor profile cozy and completely safe. It comes together in one saucepan and thickens as it cools, so the hands-on effort is minimal for something that tastes genuinely homemade and special.
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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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