Hazelnut 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. As the cranberries burst and the honey melts in, the kitchen fills with a spiced, fruity aroma that makes it impossible to wait for the holidays. A touch of cinnamon and turmeric gives the sauce a subtle warmth and a gorgeous deep color that looks stunning on any table. Store-bought cranberry sauce often hides surprising additives and shared-facility allergen risks, but every single ingredient here is straightforward and easy to verify. The orange zest stirred in at the end adds a fragrant brightness that really lifts the whole thing. It sets up beautifully in the fridge and works just as well spooned over roasted meats as it does alongside a classic holiday spread.
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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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