Gelatin Free Cranberry Sauce with Orange & Ginger
Bright, tangy, and warmly spiced, this cranberry sauce gets its gorgeous depth from fresh orange juice, orange zest, grated ginger, and a touch of cinnamon and turmeric. The whole thing comes together in a single saucepan — no specialty ingredients, no fuss. Many store-bought cranberry sauces and jellied versions rely on gelatin to achieve that firm, sliceable texture, but this recipe skips it entirely. The sauce thickens naturally as the cranberries burst and their pectin releases during cooking, then sets even further as it chills in the fridge. Honey adds a gentle floral sweetness that plays beautifully against the tart berries and citrus, making this feel a little more elevated than the canned stuff. It's the kind of condiment that disappears fast at the table — equally at home spooned over a holiday roast or dolloped onto a cheese board.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!