Low Sodium Maple Cranberry Sauce with Orange & Ginger

Total time50 min

Prep time5 min

Cook time15 min

Low Sodium Maple Cranberry Sauce with Orange & Ginger

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Ingredients

8 servings

12 oz fresh or frozen cranberries
Signature Select/Farms Cranberries Prepacked Bag Fresh - 12 Oz Habelman Bros Cranberries, Fresh 12 Oz Ocean Spray Fresh Cranberries - 12oz Bag Fresh Cranberries, 12 oz Bag
Twin Lake Cranberry Co. Cranberries 12 oz
See all
½ cup fresh orange juice (from about 2 oranges)
¼ cup water
3 tbsp pure maple syrup
2 tbsp honey
1 tsp fresh ginger, finely grated
½ tsp ground ceylon cinnamon
1 tsp orange zest
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Combine the cranberries, orange juice, and water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the cranberries begin to burst and release their liquid, about 5 minutes.
2
Stir in the maple syrup, honey, ginger, Ceylon cinnamon, and sea salt. Reduce the heat to medium-low and cook, stirring frequently, until the sauce thickens and most of the cranberries have broken down, about 8–10 minutes. Watch the heat — the sugars can scorch quickly once the liquid reduces; lower the flame if the sauce begins to spit or stick.

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