Carrageenan Free Cranberry Sauce with Orange & Ginger
Bright, tangy, and warmly spiced, this cranberry sauce gets its depth from fresh orange juice, grated ginger, and a whisper of cinnamon and turmeric — a combination that feels festive without being fussy. Store-bought cranberry sauces and jellies often rely on carrageenan as a thickening or stabilizing agent, which can be a real headache when you're trying to keep your plate clean. Here, the sauce thickens naturally as the cranberries burst and break down during cooking, then sets further in the fridge — no additives, no shortcuts, no guesswork. Honey brings a gentle sweetness that plays beautifully against the tartness of the cranberries, while the orange zest stirred in at the end keeps everything tasting fresh and vibrant. A pinch of turmeric adds a subtle warmth and a gorgeous jewel-toned hue that looks stunning on any table. This is the kind of sauce that makes people ask for the recipe before the meal is even over.
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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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