Pescatarian 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. Fresh orange juice and a generous hit of zest give it a citrusy lift that makes the whole thing taste alive — nothing like the jellied stuff from a can. The cranberries burst down into a glossy, jammy sauce that thickens beautifully as it cools, so the texture is spot-on every time. A whisper of cinnamon is optional, but it adds a subtle warmth that rounds out the tartness in the best way. Since the entire recipe is built on fruit, sugar, and citrus, it fits naturally into a seafood-forward or plant-leaning lifestyle without any substitutions or workarounds needed. It comes together in about fifteen minutes of active cooking, making it an easy make-ahead addition to a holiday spread or a weeknight roast. Spoon it over salmon, serve it alongside a grain bowl, or just eat it with a spoon — 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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