Almond Free Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, and a warm kick of fresh ginger come together in a sauce that tastes far more complex than the short ingredient list suggests. The honey adds a gentle floral sweetness that plays beautifully against the natural acidity of the orange juice, while cinnamon and a touch of turmeric give the whole thing a subtle warmth that feels festive without being heavy. Store-bought cranberry sauce often hides surprising additives, but every single ingredient here is straightforward and easy to verify — no mystery fillers, no shared-facility concerns. The method is simple: everything goes into one saucepan, the cranberries burst and thicken the sauce naturally, and a stir of orange zest at the end keeps the citrus flavor fresh and bright. It sets up beautifully as it chills, so you can make it ahead and pull it straight from the fridge when you need it. Spoon it over a holiday roast, swirl it into yogurt, or spread it on a leftover turkey sandwich — this sauce earns its place at the table well beyond the main event.
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Learn more →Ingredients
8 servings
- 12 oz fresh or frozen cranberries
- ½ cup fresh orange juice (from about 2 medium oranges)
- 1 tsp orange zest
- ¼ cup water
- 3 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- ⅛ tsp ground turmeric
- 1 pinch salt
- ¼ tsp pure vanilla extract (optional)
Instructions
- 1
Combine the cranberries, orange juice, water, honey, grated ginger, ground cinnamon, turmeric, and salt in a medium saucepan over medium heat. Stir to combine.
- 2
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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