Low Iodine Fresh Orange Cranberry Sauce
Bright, tangy, and just sweet enough, this cranberry sauce is the kind of condiment that steals the show at any table. For anyone navigating a low-iodine protocol, store-bought versions can be a minefield of additives and mystery ingredients — making a homemade batch the obvious move. Here, it's just fresh cranberries, sugar, real orange juice, and zest, all of which are naturally free of iodine-containing ingredients. The orange zest is the secret weapon, adding a floral citrus depth that elevates the whole thing beyond a basic holiday side. A pinch of cinnamon stirred in at the end gives it a subtle warmth that makes it feel almost like a preserve. It comes together in one saucepan with minimal effort, and it thickens beautifully as it cools, so you can make it ahead and refrigerate it until you're ready to serve. Spoon it over roasted meats, swirl it into oatmeal, or just eat it straight from the bowl — no judgment.
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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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