Soy Free Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, and a warm kick of fresh ginger come together in a sauce that makes anything it touches taste more alive. Store-bought versions often sneak in unexpected additives, but this one is built entirely from whole, recognizable ingredients — no fillers, no hidden surprises. Honey steps in as the sweetener, giving the sauce a rounded, floral sweetness that granulated sugar just can't match. A pinch of turmeric and cinnamon add subtle warmth and a gorgeous deep color without overwhelming the fruit. The method is beautifully simple: everything goes into one saucepan, the cranberries burst and thicken the sauce naturally, and a final stir of orange zest lifts the whole thing with fragrant brightness. It chills into a glossy, spoonable consistency that works just as well spooned over roasted meat as it does dolloped onto a cheese board or stirred into yogurt.
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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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