Cashew Free Fresh Orange Cranberry Sauce
Bright, tangy, and just sweet enough, this homemade cranberry sauce is the kind of condiment that makes people forget the canned stuff ever existed. Fresh orange juice and zest bring a citrusy lift that balances the tartness of the cranberries beautifully, and a whisper of cinnamon adds a subtle warmth that feels perfectly seasonal. The whole thing comes together in a single saucepan with just a handful of simple, whole ingredients — no nuts, no hidden additives, nothing to second-guess. For anyone navigating tree nut allergies, store-bought sauces and holiday blends can be a minefield of unexpected mix-ins, but this recipe keeps things clean and completely transparent. As the cranberries burst and the sauce thickens, your kitchen will smell absolutely incredible. Make it ahead and refrigerate it — it only gets better as it sits and the flavors deepen.
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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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