Coconut 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 bring a citrusy lift, while grated ginger and a whisper of cinnamon and turmeric give it a gentle, complex warmth that store-bought versions simply can't match. Many jarred cranberry sauces sneak in unexpected additives or flavorings, so making your own from scratch means you know exactly what's going into the pot. The ingredient list is refreshingly straightforward — just fruit, honey, spices, and a splash of water — with zero tropical oils or derivatives to worry about. Everything simmers together in one saucepan in about ten minutes, then thickens beautifully as it chills in the fridge. Spoon it over turkey, swirl it into yogurt, or spread it on a leftover sandwich the next day — it's genuinely versatile. Once you taste how vibrant and alive a homemade version can be, going back to the canned stuff will feel like a real step down.
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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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