Almond Free Maple Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, warming ginger, and a touch of Ceylon cinnamon come together in a sauce that tastes far more complex than the short ingredient list suggests. The natural sweetness comes from pure maple syrup and honey, so there's no refined sugar in sight — just layers of flavor that build beautifully as the sauce simmers down. Fresh orange juice and zest give it a sunny lift that balances the cranberries' tartness without overwhelming them. Every ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about hidden almond extracts sneaking in the way they sometimes do in store-bought versions. The technique is simple: let the cranberries burst, stir in the aromatics, and watch it transform into a glossy, jewel-toned sauce right before your eyes. It looks loose in the pan but sets up perfectly as it cools, making it ideal for spooning over a holiday spread or tucking into the fridge for the week ahead.
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Learn more →Ingredients
8 servings
- 12 oz fresh or frozen cranberries
- 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
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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