Gluten Free Maple Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, warm ginger, and a touch of Ceylon cinnamon come together in a sauce that tastes far more complex than its ingredient list suggests. Every element here is naturally free of gluten — no thickeners, no additives, no label-reading required — just whole fruit, fresh juice, and pantry staples doing exactly what they're supposed to do. The combination of maple syrup and honey gives the sauce a layered sweetness that plain sugar simply can't match, while the freshly grated ginger adds a gentle heat that keeps things interesting. Ceylon cinnamon is worth seeking out if you don't already have it; its softer, more floral flavor keeps the spice from overpowering the fruit. A spoonful of orange zest stirred in off the heat lifts the whole thing and makes it smell absolutely incredible. It looks a little loose when it first comes off the stove, but patience pays off — it sets into a beautifully spoonable consistency as it cools. Whether you're serving it alongside a holiday roast or spooning it over yogurt the next morning, this sauce 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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