Yeast Free Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, warming ginger, and a whisper of cinnamon come together in a sauce that tastes far more complex than the short ingredient list suggests. Every component here is naturally free from yeast, so there's no need to scrutinize labels or swap anything out — it just works as written. Honey steps in as the sweetener, adding a gentle floral depth that granulated sugar simply can't match, while fresh orange juice and zest keep the whole thing lively and vibrant. A pinch of turmeric adds a subtle earthiness and a gorgeous golden undertone without overpowering the fruit. The cranberries burst and thicken into a glossy, spoonable sauce right on the stovetop, and a quick chill in the fridge sets it to the perfect consistency. It's the kind of condiment that disappears fast — equally at home alongside a holiday roast or spooned over yogurt the next morning.
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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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