Gelatin Free Fresh Orange Cranberry Sauce
Bright, tangy, and just sweet enough, this cranberry sauce gets its gorgeous ruby color and jammy texture entirely from real fruit — no packets, no additives, and absolutely no gelatin in sight. That matters more than you might think, because many store-bought cranberry sauces and jellied versions rely on gelatin to achieve that wobbly, molded consistency. Here, the cranberries do all the work themselves, releasing natural pectin as they burst and bubble down into a luscious, spoonable sauce. Fresh orange juice and orange zest bring a sunny citrus lift that balances the tartness beautifully, and a pinch of cinnamon adds just a whisper of warmth if you're feeling it. The sauce thickens naturally as it cools, so don't panic if it looks a little loose straight off the stove — give it time and it will set up perfectly. It's the kind of simple, from-scratch recipe that makes a holiday table feel genuinely homemade, and it works just as well spooned over roasted meats as it does alongside a classic turkey spread.
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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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