Red Meat Allergy Friendly Fresh Orange Cranberry Sauce
Tart cranberries, bright citrus, and a whisper of warm cinnamon come together in a sauce that tastes like the holidays bottled up in a jar. This is the kind of recipe that makes store-bought versions feel completely unnecessary — just a handful of simple, plant-based ingredients simmered down into something genuinely special. Because it's built entirely from fruit, sugar, and spice, there's no red meat or animal-derived ingredient in sight, making it a completely worry-free addition to any spread. The fresh orange juice and zest do serious heavy lifting here, balancing the cranberries' natural tartness with a sunny, fragrant sweetness. A little patience at the stove is all it takes — once those berries burst and the sauce thickens, the hardest part is waiting for it to cool. It works beautifully as a condiment alongside roasted poultry or vegetables, stirred into yogurt, or even spooned over a cheese board for something a little unexpected.
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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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