Hazelnut 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 give it a citrusy lift that makes the whole thing taste alive, while a whisper of cinnamon adds warmth without overpowering the fruit. Store-bought cranberry sauces can be a minefield for anyone navigating tree nut allergies, since shared production lines and unexpected flavor additions are surprisingly common. Made entirely from scratch with a short, clean ingredient list, this recipe keeps things simple and completely safe. The whole process happens in one saucepan, and watching those cranberries burst and the sauce thicken is genuinely satisfying. It's equally good spooned over a holiday roast, swirled into yogurt, or spread on leftover turkey sandwiches the next day. Make a batch ahead of time and let it chill — it only gets better as the flavors settle.
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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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