Lupin 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 feels genuinely special — the kind of condiment that upgrades a holiday table or a quiet weeknight roast without any fuss. The sweetness here comes from pure maple syrup and honey rather than refined sugar, which gives the whole thing a rounded, almost caramel-like depth that store-bought versions simply can't match. Lupin, a legume-derived ingredient that quietly shows up in some packaged sauces and baked goods as a flour or thickener, has no place in this recipe — every single ingredient is straightforward and easy to verify. Fresh orange juice and zest do double duty, lending both brightness and a gentle bitterness that keeps the sauce from tipping into cloying territory. The ginger adds just enough warmth to make it feel complex, while the Ceylon cinnamon keeps things fragrant without overpowering the fruit. The technique is simple: simmer, stir, and let it cool — the sauce thickens on its own as it sets, no gelatin or starch required. It's the kind of recipe you'll want to keep in your back pocket year-round, not just for the holidays.
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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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