Celery 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 immediately signals something special is on the table. A touch of cinnamon and turmeric adds depth and a gorgeous jewel-toned color that makes this sauce look as good as it tastes. Unlike canned versions loaded with mystery additives, every ingredient here is straightforward and easy to verify — no hidden fillers, no produce blends, just clean, whole components. The orange zest stirred in at the end brightens the whole thing and keeps it from tipping too sweet. It sets beautifully in the fridge and works just as well spooned over roasted meats as it does alongside a holiday spread. Make a batch ahead of time and you'll have a vibrant, crowd-pleasing condiment ready to go whenever you need it.
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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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