Peanut Free Cranberry Sauce with Orange & Ginger
Bright, tangy cranberries meet fresh orange juice, warming ginger, and a whisper of cinnamon in this homemade sauce that absolutely puts the jarred stuff to shame. The honey adds a gentle, floral sweetness that balances the tartness of the cranberries without making things cloying, while a pinch of turmeric gives the whole pot a gorgeous, jewel-toned depth. Everything comes together in a single saucepan with a quick simmer — the cranberries burst, the sauce thickens, and your kitchen smells incredible. Store-bought cranberry sauce can be a surprisingly tricky call for anyone avoiding cross-contact with peanuts, but this recipe is built entirely from whole, straightforward ingredients you can verify yourself. The orange zest stirred in at the end adds a pop of brightness that really makes the flavors sing. It sets up beautifully as it chills, so you can make it ahead and pull it straight from the fridge when you need it — one less thing to stress about on a busy cooking day.
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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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