Dairy 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 far more complex than the short ingredient list suggests. The sweetness here comes entirely from pure maple syrup and honey, so there's no refined sugar and absolutely nothing that could sneak in unwanted dairy — every ingredient is clean and plant-based by nature. Fresh orange juice and zest give it a sunny lift that balances the cranberries' natural bite, while the grated ginger adds just enough warmth to make it feel special rather than standard. The technique is simple: a gentle simmer, a watchful eye on the heat so the sugars don't scorch, and a patient cool-down that lets the sauce set into a perfectly spoonable consistency. It's the kind of condiment that works beautifully on a holiday table but is honestly good enough to spoon over oatmeal, swirl into yogurt alternatives, or pile onto a grain bowl any time of year. Make a batch ahead, transfer it to a jar, and it's ready whenever you need it.
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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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