Seeds 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 whisper of cinnamon and turmeric give it a depth that goes way beyond the canned stuff. Every single ingredient here is naturally free from seeds, so there's no need to scrutinize labels or swap anything out — it just works as written. The honey adds a gentle sweetness that balances the tartness of the cranberries without tipping the sauce into dessert territory. It comes together in one saucepan in about 15 minutes of active cooking, then chills into a glossy, spoonable sauce that sets beautifully. Serve it alongside a holiday roast, swirl it into yogurt, or spread it on toast — honestly, it's hard to stop finding excuses to use it.
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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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