Coconut 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 genuinely homemade — because it is. The combination of maple syrup and honey gives it a layered, nuanced sweetness that store-bought versions simply can't match. Many packaged cranberry sauces and flavored condiments sneak in coconut sugar, coconut oil, or coconut-derived thickeners, so making your own is the cleanest way to stay clear of all of that. Every ingredient here is straightforward: fresh cranberries, real orange juice, a knob of ginger, and pantry staples that you likely already have on hand. The technique is simple — a gentle simmer, a watchful eye on the heat so the sugars don't scorch, and a stir of orange zest right at the end for a pop of fragrance. It looks loose when it comes off the stove, but patience pays off; it sets beautifully as it cools into a glossy, spoonable sauce. Whether it's anchoring a holiday table or brightening up a weeknight roast, this one earns a permanent spot in the rotation.
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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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