High Fructose Corn Syrup Free Cranberry Sauce with Orange & Ginger
Bright, tangy cranberries meet fresh orange juice, warm ginger, and a whisper of cinnamon in a sauce that tastes like the holidays actually made sense. Most store-bought cranberry sauces are loaded with high fructose corn syrup, which means checking labels becomes a whole project every November — this recipe sidesteps all of that by using honey as the only sweetener. The citrus does a lot of heavy lifting here: fresh-squeezed orange juice and a hit of zest bring natural sweetness and acidity that balance the tart cranberries beautifully. A little ground turmeric adds subtle warmth and a gorgeous deep color without changing the flavor profile in any noticeable way. Everything comes together in one saucepan, and the sauce thickens on its own as it cools, so there's no fussing with thickeners or additives. It's the kind of condiment that disappears fast at the table — spoon it over turkey, swirl it into yogurt, or spread it on a leftover sandwich the next day.
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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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