Eggless Fresh Orange Cranberry Sauce
Bright, tangy, and just sweet enough, this cranberry sauce gets its magic from fresh orange juice and a generous hit of zest that makes the whole kitchen smell incredible while it simmers. The cranberries burst and meld with the sugar into a glossy, jewel-toned sauce that's miles ahead of anything that slides out of a can. A pinch of cinnamon rounds out the flavor with a subtle warmth that feels perfectly seasonal without being heavy-handed. Since the whole recipe is built on fruit, sugar, and citrus, there's nothing to swap or second-guess — it's naturally free of eggs and any of the binding agents that sometimes sneak into store-bought versions. The sauce thickens beautifully as it cools, so don't panic if it looks a little loose right off the stove. Make it a day ahead and let it chill in the fridge — the flavor only gets better with time.
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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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