Macadamia Free Cranberry Sauce with Orange & Ginger
Bright, tangy cranberries meet fresh orange juice, warming ginger, and a whisper of cinnamon in a sauce that tastes far more special than anything you'd find in a can. The honey adds a gentle floral sweetness that balances the tartness beautifully, while a pinch of turmeric gives the whole thing a gorgeous, jewel-toned depth. Everything comes together in a single saucepan in about ten minutes of active cooking — you just stir, let the cranberries burst, and watch it thicken into something glossy and vibrant. The orange zest stirred in at the end keeps the citrus flavor fresh and fragrant rather than cooked-down and flat. Store-bought cranberry sauces often sneak in unexpected additives or are processed on shared lines with tree nuts, so making your own from scratch means you know exactly what's in the jar. This one is completely free of nuts in any form — every ingredient is straightforward and easy to source. It's the kind of condiment that upgrades a holiday plate instantly, but honestly it's good enough to spoon over yogurt or a cheese board any time of year.
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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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