Artificial Flavors Free Maple Cranberry Sauce with Orange & Ginger
Cranberry sauce from a can is convenient, but those shelf-stable versions often sneak in artificial flavors and colorings that have no business being near a holiday table. This homemade version keeps everything clean and real — fresh cranberries, squeezed orange juice, pure maple syrup, honey, and a hit of grated ginger that makes the whole kitchen smell incredible. Ceylon cinnamon adds a softer, more nuanced warmth than the standard variety, and the orange zest stirred in at the end gives it a bright, fragrant finish that no factory formula can replicate. The technique is straightforward: simmer, stir, reduce, and let it cool into a glossy, spoonable sauce that sets up beautifully on its own. Because every ingredient is whole and recognizable, you know exactly what's going into the bowl — no mystery extracts, no artificial anything. It's the kind of condiment that earns compliments at the table and quietly converts anyone who thought they didn't like cranberry sauce.
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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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