Eggless 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 like the holidays distilled into a single spoonful. Fresh orange juice and zest give it a natural lift, while maple syrup and honey add layers of sweetness that feel far more complex than plain sugar ever could. The whole thing comes together in one saucepan with no special equipment and no fussy techniques — just a gentle simmer and a little patience as the cranberries burst and the sauce finds its rhythm. Egg-free cooking rarely gets easier than this, since the recipe relies entirely on whole fruits, spices, and natural sweeteners to do the heavy lifting. One thing worth knowing: the sauce will look deceptively thin when it comes off the heat, but it sets beautifully as it cools, so resist the urge to keep cooking it down. A quick stir of orange zest at the end keeps the citrus flavor fresh and fragrant rather than cooked-out and flat. Make a jar ahead of time and you'll have a stunning, crowd-pleasing condiment ready to go whenever the table is set.
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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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