Cashew 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. As the cranberries burst and the honey melts in, the kitchen fills with a spiced, fruity aroma that makes it impossible to wait for the holidays to roll around. A touch of turmeric and cinnamon give the sauce a subtle warmth and a gorgeous deep color that looks stunning on any table. Unlike many store-bought versions that can sneak in unexpected additives or nut-derived ingredients, this one is made entirely from whole, straightforward pantry staples — so you know exactly what's in every spoonful. The orange zest stirred in at the end keeps the flavor fresh and lively rather than flat or overly sweet. It sets up beautifully in the fridge and works just as well spooned over roasted meats as it does alongside a classic holiday spread.
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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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