Eosinophilic Esophagitis Friendly Fresh Orange Cranberry Sauce
Tart cranberries and bright citrus come together in a sauce that feels festive and fresh without a single complicated step. Managing eosinophilic esophagitis often means scrutinizing every ingredient on a store-bought label, and holiday condiments are notorious for sneaking in unnecessary additives, thickeners, or allergens. This recipe keeps things beautifully simple — just cranberries, sugar, fresh orange juice, orange zest, and an optional pinch of cinnamon, so you know exactly what's going into every spoonful. The cranberries burst and soften as they cook, releasing natural pectin that thickens the sauce on its own without any extra ingredients. That deep ruby color and sweet-tart flavor make it look and taste far more impressive than the short ingredient list would suggest. It works just as well spooned over a holiday plate as it does stirred into oatmeal or served alongside roasted meat, giving you a versatile, safe staple you'll reach for all season long.
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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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