Vegetarian Fresh Orange Cranberry Sauce
Tart cranberries, bright citrus, and a whisper of warm cinnamon come together in a sauce that tastes far more special than the effort it takes to make. Everything happens in a single saucepan — you just stir, let the cranberries burst, and watch it transform into a glossy, jewel-toned condiment that smells absolutely incredible. The fresh orange juice and zest do serious heavy lifting here, rounding out the tartness with natural sweetness and a floral citrus note that no canned version can match. A pinch of cinnamon, if you choose to add it, gives the whole thing a subtle warmth that feels perfectly seasonal. Since every ingredient is straightforwardly plant-based, this is one of those recipes where there's nothing to swap or second-guess — just clean, simple produce doing its thing. It thickens beautifully as it cools, so don't panic if it looks a little loose straight off the stove. Make a batch ahead of time and keep it in the fridge; it only gets better as the flavors settle.
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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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