Walnut Free Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, and a gentle kick of fresh ginger come together in a sauce that tastes far more complex than the short ingredient list suggests. The honey adds a floral sweetness that plays beautifully against the orange juice and zest, while a pinch of turmeric gives the whole thing a subtle warmth and a gorgeous, jewel-toned color. Everything simmers together in one saucepan until the cranberries burst and the sauce thickens into something glossy and spoonable — no fancy technique required. Store-bought versions often sneak in unexpected additives or flavorings, so making your own means you know exactly what's in the jar. This recipe is naturally free from tree nuts of any kind, relying entirely on whole fruit, spices, and a touch of vanilla for its depth of flavor. It's equally at home spooned over a holiday roast, swirled into yogurt, or spread across a thick slice of toast the morning after a big dinner.
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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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