Low Iodine Cranberry Sauce with Orange & Ginger
Bright, tangy, and warmly spiced, this cranberry sauce is the kind of condiment that makes everything it touches taste more special. Fresh cranberries simmer down with squeezed orange juice, honey, grated ginger, cinnamon, and a whisper of turmeric until the sauce is glossy, thick, and deeply fragrant. Every single ingredient here is naturally low in iodine, which matters a lot when you're navigating a restricted diet and store-bought sauces can hide surprising additives or iodized salt. The pinch of salt in this recipe is easy to swap for a non-iodized variety, keeping it fully on track without sacrificing any flavor. Orange zest stirred in at the end adds a pop of brightness that really lifts the whole thing. It sets up beautifully in the fridge, thickening into a lush, spoonable consistency that works alongside roasted meats, grain dishes, or even spread over a simple piece of toast.
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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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