Cashew Free Maple Cranberry Sauce with Orange & Ginger
Cranberry sauce is one of those dishes that deserves way more credit than it gets, and this version — bright with fresh orange juice, warm with Ceylon cinnamon, and just a little spicy from freshly grated ginger — is genuinely hard to stop eating by the spoonful. The combination of pure maple syrup and honey gives it a layered sweetness that feels far more complex than anything from a can. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, wholesome pantry staples doing exactly what they should. The orange zest stirred in at the end adds a fragrant pop that ties the whole sauce together beautifully. It thickens as it cools, so don't panic if it looks a little loose straight off the stove — patience pays off with a perfectly spoonable consistency. This is the kind of sauce that upgrades a holiday table instantly, but honestly it's simple enough to make any time you spot fresh cranberries at the market.
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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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