Citric Acid Free Cranberry Sauce with Orange & Ginger
Cranberry sauce is one of those dishes that seems simple until you realize most store-bought versions are loaded with additives — and even some homemade recipes lean on ingredients that don't work for everyone. This version keeps things clean and naturally sweet, relying on fresh orange juice, honey, and warm spices to balance the tartness of the cranberries without any problematic preservatives or synthetic acids. The fresh ginger adds a gentle heat that makes the whole sauce feel alive, while cinnamon and a whisper of turmeric give it a warmth that goes way beyond the usual holiday staple. As the cranberries burst and the sauce thickens on the stove, your kitchen is going to smell absolutely incredible. Once it chills, it sets into a glossy, spoonable sauce that works beautifully alongside roasted meats, spread on a sandwich, or even dolloped over oatmeal. It's the kind of recipe you'll want to keep in rotation long after the holiday table is cleared.
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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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