Lactose Free Cranberry Sauce with Orange & Ginger
Bright, tangy, and warmly spiced, this cranberry sauce is the kind of condiment that makes people hover near the serving bowl. Fresh orange juice and zest bring a citrusy lift, while grated ginger and a whisper of cinnamon and turmeric give it a depth that goes way beyond the canned stuff. Honey sweetens everything naturally, so there's no refined sugar and no dairy in sight — every single ingredient is inherently free of lactose without any substitutions required. The whole thing comes together in one saucepan in about 15 minutes, then chills into a glossy, jammy sauce that sets beautifully. It's equally at home spooned over a holiday roast, swirled into oatmeal, or eaten straight from the jar with a spoon — no judgment. The optional vanilla extract is a small touch that rounds out the tartness in a surprisingly elegant way. Make a batch ahead of time and it keeps in the fridge, ready to upgrade whatever's on the 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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