Mushroom 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. The cranberries burst as they cook down, naturally thickening the sauce into a glossy, jewel-toned spread that looks as good as it tastes. For anyone navigating fungi sensitivities, this recipe is a genuine breath of fresh air — every single ingredient is straightforward and plant-based, with zero hidden surprises lurking in the pantry. Store-bought versions can be a gamble when it comes to unexpected additives, so making your own from scratch means you know exactly what's going into the bowl. It comes together in one saucepan with minimal effort, and it keeps beautifully in the fridge, making it an easy make-ahead win for busy hosting days.
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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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