Mustard Free Cranberry Sauce with Orange & Ginger
Bright, tangy, and warmly spiced, this cranberry sauce brings together fresh orange juice, grated ginger, cinnamon, and a touch of turmeric for a depth of flavor that blows any canned version out of the water. The honey adds a gentle sweetness that balances the tartness of the cranberries without tipping the whole thing into dessert territory. Store-bought condiment sauces can be a minefield for anyone avoiding mustard, since it hides in unexpected places — but every single ingredient here is clean, simple, and easy to verify. You just simmer everything together until the cranberries burst and the sauce thickens into something glossy and gorgeous. The orange zest stirred in at the end gives it a fresh, aromatic lift that makes the whole kitchen smell incredible. It sets up beautifully as it chills, so you can make it ahead and pull it straight from the fridge when you're ready to serve.
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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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