Beef 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 sophisticated than anything you'd find in a can. The orange juice and zest bring a natural sweetness that plays beautifully against the cranberries as they burst and thicken into a glossy, jewel-toned condiment. Honey keeps the sweetness rounded and real, while cinnamon and a touch of turmeric add gentle warmth and a gorgeous depth of color. This is a completely plant-based recipe built entirely from fruit, spice, and a single saucepan — no animal products of any kind, so it works for a wide range of guests at the table. It comes together in about 15 minutes of active cooking, then chills into a perfectly set sauce that slices cleanly or spoons generously depending on your preference. Make it ahead and keep it in the fridge — it only gets better as the flavors settle and the texture firms up overnight.
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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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