Low Iodine Maple Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, warming ginger, and a touch of Ceylon cinnamon come together in a sauce that feels genuinely special — the kind of condiment that elevates a simple plate into something worth talking about. The sweetness here comes from pure maple syrup and honey rather than refined white sugar, which gives the whole thing a more complex, rounded flavor that you just can't get from a can. For anyone navigating iodine restrictions, this recipe is a natural fit: every ingredient is a whole, minimally processed food with no added iodized salt, dairy, or seafood derivatives in sight. The fine sea salt called for is a smart swap, since standard table salt is typically iodized and best avoided. Fresh orange juice and zest do double duty, brightening the sauce while the ginger adds a gentle, aromatic heat that keeps every spoonful interesting. The sauce loosens up during cooking but firms beautifully as it cools, so don't panic when it looks thin in the pan — patience is the only real technique required. Spoon it over roasted poultry, swirl it into oatmeal, or serve it alongside a grain bowl for a pop of color and flavor that makes the whole meal feel complete.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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