Pecan 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. The orange juice and zest bring a natural sweetness that balances the cranberries beautifully, while honey keeps things lightly sweet without going over the top. A pinch of turmeric and cinnamon add subtle warmth and a gorgeous deep color that looks stunning on any holiday table. Every single ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about unexpected add-ins hiding in the mix. The method is simple — just one saucepan, a gentle boil, and a little patience while it thickens — making it approachable even on a busy cooking day. It sets up beautifully in the fridge and can be made ahead, which is always a win when you're juggling multiple dishes at once.
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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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