Gluten Free Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, and a warm kick of fresh ginger come together in a sauce that tastes far more complex than the short ingredient list suggests. Every component here is naturally free from gluten — no thickeners, no starch fillers, no store-bought shortcuts that sneak in questionable additives. Honey sweetens things gently, while orange juice and zest add a sunny depth that cuts through the cranberries' natural tartness in the best possible way. A pinch of turmeric and ground cinnamon round out the flavor with subtle warmth, making this feel festive and a little unexpected. The whole thing comes together in one saucepan and thickens beautifully as it chills, so it's as low-effort as it is impressive. Spoon it over a holiday roast, swirl it into yogurt, or serve it alongside a cheese board — it's versatile enough to earn a permanent spot in your rotation well beyond the holiday table.
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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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