Dairy 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 depth that store-bought versions simply can't match. Honey sweetens everything naturally, so there's no refined sugar in sight — just clean, vibrant flavor from start to finish. The whole thing comes together in one saucepan in about fifteen minutes, making it as practical as it is impressive. Many packaged cranberry sauces sneak in dairy-derived additives or are processed on shared lines, but every single ingredient here is plant-based and straightforward. As it chills, the sauce thickens into a glossy, spoonable consistency that works beautifully alongside roasted meats, spread on a leftover sandwich, or even dolloped over oatmeal the next morning. It's the kind of recipe you'll want to keep in your back pocket well beyond the holiday season.
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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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