Red Meat Allergy Friendly Cranberry Sauce with Orange & Ginger
Bright, tangy, and warmly spiced, this cranberry sauce is the kind of condiment that steals the show on any table. Fresh orange juice and zest bring a citrusy lift, while grated ginger and a whisper of cinnamon and turmeric give it a gentle, complex warmth that goes way beyond the canned stuff. Every single ingredient here is naturally plant-based and free from any red meat or animal-derived proteins, so there's zero guesswork about what's in the bowl. The honey sweetens things just enough without masking the tartness that makes cranberry sauce so satisfying in the first place. It comes together in one saucepan with minimal effort, and the sauce thickens beautifully as it chills, making it easy to prep ahead. Spoon it over roasted poultry, swirl it into yogurt, or spread it on a sandwich — it's versatile enough to earn a permanent spot in your fridge well beyond the holiday season.
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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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