Lupin Free Fresh Orange Cranberry Sauce
Tart cranberries, bright citrus, and a whisper of warm cinnamon come together in a sauce that tastes like the holidays in the best possible way. Every ingredient here is clean and straightforward — fresh or frozen cranberries, real orange juice, orange zest, and a little sugar — so there's nothing hidden to worry about. Lupin, a legume sometimes used as a flour or filler in processed foods, has no place in this recipe whatsoever, making it a genuinely stress-free choice for anyone avoiding it. The cranberries burst and thicken naturally as they cook, giving you that glossy, jewel-toned sauce without any additives or thickeners. A quick squeeze of fresh orange juice and some grated zest lift the whole thing from sweet-tart to something genuinely vibrant and complex. It comes together in about fifteen minutes on the stovetop and only gets better as it sits and cools. Spoon it over a holiday roast, swirl it into yogurt, or just eat it straight from the bowl — no judgment here.
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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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