Seed Oil Free Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, and a warming kick of fresh ginger come together in a sauce that tastes far more complex than the short ingredient list suggests. Most store-bought cranberry sauces rely on refined sweeteners and sometimes contain additives that make label-reading a chore — this one keeps things clean with honey, fresh orange juice, and whole spices you probably already have in your pantry. There's not a drop of vegetable, canola, or any other refined oil in sight, which makes it a genuinely easy win for anyone cooking with that in mind. The turmeric and cinnamon add a subtle warmth that plays beautifully against the natural tartness of the cranberries, while the orange zest stirred in at the end keeps the flavor fresh and fragrant. It comes together in a single saucepan with minimal effort, and the sauce thickens up beautifully as it chills, making it just as good made a day ahead. Spoon it over a holiday roast, swirl it into yogurt, or eat it straight from the jar — no judgment here.
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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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