Citric Acid Free Maple Cranberry Sauce with Orange & Ginger
Cranberry sauce is one of those dishes that sounds simple until you realize most store-bought versions are loaded with preservatives and added acids that make them off-limits for anyone avoiding citric acid. This homemade version sidesteps all of that by leaning on fresh orange juice and orange zest for brightness, letting the fruit do the heavy lifting naturally. The combination of pure maple syrup and honey gives the sauce a layered, complex sweetness that white sugar just can't match, while freshly grated ginger and Ceylon cinnamon add warmth without overwhelming the tart cranberry base. As the berries burst and break down in the pan, the sauce develops a gorgeous, jammy texture that thickens beautifully as it cools — no pectin, no additives, no shortcuts needed. The orange zest stirred in at the end is a small touch that makes a big difference, lifting the whole sauce with a fragrant, citrusy finish that feels genuinely special. It's the kind of condiment that earns compliments at the table and works just as well spooned over roasted meat as it does alongside a holiday spread.
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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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