Turkey Free Cranberry Sauce with Orange & Ginger
Cranberry sauce deserves a spot on the table well beyond any single holiday meal, and this bright, jammy version proves exactly that. Fresh cranberries simmer down with squeezed orange juice, honey, and a hit of grated ginger until the berries burst and the whole thing thickens into something deeply fragrant and glossy. The orange zest stirred in at the end keeps the flavor lively and fresh rather than one-note sweet, while a whisper of cinnamon and turmeric adds warmth and a gorgeous deep color. It comes together in one saucepan in about fifteen minutes, which means you can make it ahead and let it chill until it reaches that perfect spoonable consistency. This sauce pairs beautifully with roasted vegetables, grain bowls, cheese boards, or anything else you're building a meal around — no bird required. Store-bought versions are often loaded with corn syrup and preservatives, so knowing exactly what went into your jar is a genuinely satisfying bonus.
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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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