Legume 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 natural sweetness comes entirely from maple syrup and honey, so there's no refined sugar and nothing that could sneak a legume derivative into the mix — a real concern with some commercial cranberry sauces that use thickeners or additives. Every single ingredient here is straightforward and whole, making this an easy choice for anyone navigating legume-free eating without wanting to sacrifice flavor at the table. The fresh orange juice and zest give it a sunny brightness that balances the cranberries' tartness beautifully, while the ginger adds just enough warmth to keep things interesting. A gentle simmer is all it takes — the cranberries burst and break down on their own, and the sauce thickens naturally as it cools without any starch or filler needed. It's the kind of condiment that disappears fast, so consider making a double batch while you're at 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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