This vibrant, ruby-red sauce comes together fast, with juicy cranberries simmered right down with fresh orange juice and zest until they burst into a glossy, spoon-coating sauce. Warm ginger and cinnamon add cozy depth, while a hint of turmeric lends a subtle golden warmth beneath the tart-sweet berries. Honey brings just enough natural sweetness to balance the tang, so you get that classic holiday flavor without reaching for refined sugar. It thickens beautifully as it chills, going from a loose simmered sauce to a spoonable, jammy condiment perfect for spooning over roasted turkey or stirring into leftovers. Simple pantry staples and one saucepan are all it takes, making this a genuinely easy addition to an AIP-friendly holiday spread.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/8 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Combine the cranberries, orange juice, water, honey, grated ginger, ground cinnamon, turmeric, and salt in a medium saucepan over medium heat. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to medium-low. 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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