Cinnamon Free Fresh Orange Cranberry Sauce
Bright, tangy, and deeply fruity, this cranberry sauce lets the natural pairing of tart berries and fresh orange do all the heavy lifting. The recipe calls for real orange juice and zest, which gives it a vibrant citrus backbone that store-bought versions rarely match. Here's the key detail for anyone avoiding cinnamon: the spice is listed as fully optional and added only at the very end, making it effortless to leave out without changing a single other step. You simply skip that one line and the rest of the recipe carries on exactly as written. The result is a clean, jewel-toned sauce that tastes genuinely homemade — because it is. It works beautifully alongside a holiday roast, spooned over cream cheese on a cracker, or stirred into yogurt the next morning.
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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)
Can be omittedground cinnamon
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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