Celery Free Fresh Orange Cranberry Sauce
Bright, tangy, and just sweet enough, this cranberry sauce is the kind of condiment that steals the show at any holiday table. The combination of fresh orange juice and orange zest gives it a citrusy lift that makes jarred versions taste flat by comparison. Cranberry sauce is one of those dishes that sounds simple but can hide surprising additives when you grab it off a grocery store shelf — making it from scratch here means you know exactly what's in it. Every ingredient in this recipe is naturally free of celery and celery derivatives, so there's no label-reading stress involved. A whisper of cinnamon rounds out the tartness beautifully, though the sauce holds its own without it. It comes together in one saucepan with minimal effort, and it thickens up perfectly as it cools — no thickeners or fillers needed. Make a batch ahead of time and refrigerate it; the flavor only gets better as it sits.
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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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