Legume 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 sophisticated than anything you'd find in a can. As the cranberries burst and the honey melts in, the kitchen fills with a spiced, fruity aroma that practically announces the holiday season. A pinch of turmeric and cinnamon add subtle warmth and depth without overwhelming the natural tang of the fruit. Every single ingredient here is whole and straightforward — no hidden fillers, no legume-derived thickeners, no surprises — just clean, real food doing exactly what it should. The sauce thickens beautifully on its own as it chills, so there's no need for any starch or additive to get that perfect, spoonable consistency. It works just as well spooned over roasted meat as it does alongside a cheese board or stirred into yogurt the next morning.
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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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