Black Pepper Free Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, and a gentle warmth from fresh ginger and cinnamon — this sauce is the kind of thing that makes a holiday table feel genuinely special. Every ingredient earns its place, and the result is a glossy, jewel-toned condiment that tastes far more complex than the short ingredient list suggests. For anyone navigating a sensitivity to black pepper, store-bought cranberry sauces and spice blends can be a minefield, since pepper sneaks into all kinds of "savory-sweet" products. This recipe keeps things clean and flavorful without it, leaning on turmeric and cinnamon for depth and warmth instead. The honey rounds out the tartness beautifully, and a splash of vanilla at the end adds a subtle, almost floral finish that really elevates the whole thing. It comes together in one saucepan and thickens up perfectly as it chills, so you can make it ahead and have one less thing to worry about on a busy cooking day.
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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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