Celery Free Maple Cranberry Sauce with Orange & Ginger
Cranberry sauce is one of those dishes that deserves way more credit than it usually gets, and this version is genuinely special. Tart cranberries simmer down with fresh orange juice, a hit of grated ginger, and warm Ceylon cinnamon until the whole pot smells like the best version of the holidays you can imagine. Pure maple syrup and honey do the sweetening here, giving the sauce a rounded, natural depth that plain white sugar just can't match. A finishing stir of orange zest brightens everything up and adds a fragrant lift right before the sauce sets into that perfect spoonable consistency. Celery and celery seed show up in more condiments and store-bought sauces than most people realize, so making this from scratch means you know exactly what's in the jar. The technique is straightforward — just keep an eye on the heat once the liquid reduces, since the natural sugars can catch quickly. Whether it's spooned over a holiday roast or dolloped onto leftovers the next day, this sauce is the kind of thing people ask you to bring every single year.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!