Lactose 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 its ingredient list suggests. The sweetness here comes entirely from pure maple syrup and honey, so there's no refined sugar and absolutely nothing dairy-based to worry about — it's naturally free of lactose without any substitutions required. Fresh orange juice and zest give it a sunny lift, while the ginger adds just enough heat to keep things interesting. The sauce starts loose in the pan but sets beautifully as it cools, making it easy to prep ahead and pull straight from the fridge when you need it. Ceylon cinnamon is worth seeking out for its softer, more floral warmth compared to the sharper cassia variety — it makes a real difference in the final flavor. Whether you're spooning it over a holiday roast, swirling it into oatmeal, or spreading it on toast the next morning, this is the kind of versatile condiment that earns a permanent spot in your 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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