Coconut 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. Fresh orange juice and zest do all the heavy lifting here, giving the sauce a citrusy depth that makes store-bought versions taste flat by comparison. Many packaged cranberry products sneak in coconut-derived ingredients or are processed on shared equipment, so making it from scratch with this short, straightforward ingredient list is a genuinely smart move. The whole thing comes together in one saucepan — just stir, simmer, and watch the cranberries burst into a glossy, jewel-toned sauce. A pinch of cinnamon is optional but adds a subtle warmth that rounds out the tartness beautifully. It thickens as it cools, so don't be tempted to keep cooking it down — pull it off the heat and let it do its thing. Make it a day ahead and it'll taste even better once the flavors have had time to meld.
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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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