Emulsifier Free Cranberry Sauce with Orange & Ginger
Most store-bought cranberry sauces are loaded with additives and stabilizers that have no business being on your holiday table, but this homemade version keeps things beautifully clean. Fresh or frozen cranberries, real orange juice, honey, and a handful of warming spices are all it takes to build something genuinely special. The cranberries do the thickening work naturally as they burst and reduce down in the pan, so there's no need for any emulsifiers, gums, or processed binders whatsoever. Bright citrus from the orange juice and zest plays perfectly against the tartness of the cranberries, while grated ginger and a touch of cinnamon give it a warmth that feels festive without being heavy. A pinch of turmeric adds a subtle golden depth that makes the color absolutely stunning in a bowl. It comes together in about fifteen minutes on the stovetop, then firms up beautifully in the fridge — simple, wholesome, and far better than anything that comes out of a can.
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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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