High Fructose Corn Syrup Free Fresh Orange Cranberry Sauce
Bright, tangy, and just sweet enough, this homemade cranberry sauce is the kind of thing that makes store-bought versions feel completely unnecessary. Most jarred and canned cranberry sauces rely on high fructose corn syrup as their primary sweetener, so skipping the grocery aisle version is genuinely the smarter move here. This recipe keeps it clean with plain granulated sugar and fresh-squeezed orange juice, which means you know exactly what's going into every spoonful. The orange zest adds a fragrant citrus punch that plays beautifully against the tartness of the cranberries, and a pinch of cinnamon takes the whole thing somewhere warm and a little unexpected. It comes together in one saucepan with minimal effort — just stir, simmer, and let it thicken. Whether you're spooning it over a holiday roast or spreading it on leftover turkey sandwiches the next day, this sauce delivers way more flavor than anything that comes out of a can.
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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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