Chestnut Free Cranberry Sauce with Orange & Ginger
Bright, tangy, and warmly spiced, this cranberry sauce is the kind of condiment that steals the show at any holiday table. Fresh orange juice and zest give it a citrusy lift, while grated ginger and a whisper of cinnamon and turmeric add depth that goes way beyond the canned stuff. Honey keeps the sweetness natural and rounded rather than sharp, and a splash of vanilla (if you're feeling it) ties everything together beautifully. The whole thing comes together in one saucepan with zero fuss — just stir, simmer, and watch the cranberries burst into a glossy, jewel-toned sauce. Store-bought versions can hide all kinds of unexpected additives, so making it from scratch means you know exactly what's in the jar. It sets up perfectly as it chills, so you can make it ahead and free up precious stovetop space when you need it most.
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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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