Pork Free Cranberry Sauce with Orange & Ginger
Bright, tangy, and warmly spiced, this cranberry sauce is the kind of condiment that steals the show at any table. Fresh orange juice and zest bring a citrusy lift, while grated ginger and a touch of cinnamon add depth that makes every spoonful feel a little more special than the canned stuff. A whisper of turmeric gives it a gorgeous, jewel-toned hue without overpowering the classic cranberry flavor. Honey steps in as the sweetener, keeping things naturally balanced rather than cloyingly sugary. Everything comes together in a single saucepan in about 10 to 12 minutes, making this an easy win even on a busy cooking day. It sets up beautifully as it chills, so you can make it ahead and have one less thing to worry about when it matters most. Serve it alongside roasted poultry, spread it on a leftover sandwich, or spoon it over yogurt — it's endlessly versatile.
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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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