Xanthan Gum Free Cranberry Sauce with Orange & Ginger
Bright, tangy, and warmly spiced, this cranberry sauce gets its depth from fresh orange juice, grated ginger, a whisper of cinnamon, and a subtle hint of turmeric. The best part? It thickens entirely on its own — no additives, no stabilizers, just the natural pectin in the cranberries doing exactly what it's supposed to do as the sauce simmers and then chills. That makes it a genuinely clean option for anyone navigating ingredient labels on store-bought condiments, which are often loaded with thickeners you'd rather avoid. Honey brings a gentle sweetness that plays beautifully against the tartness of the berries, while the orange zest stirred in at the end keeps everything tasting fresh and vibrant. The process is straightforward: one saucepan, a quick boil, and a little patience while it sets in the fridge. It's the kind of sauce that makes a holiday table feel special without any fuss, and it's just as good spooned over roasted meat as it is alongside a classic turkey spread.
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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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