Macadamia 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 double sweetener approach — pure maple syrup and honey — gives the finished sauce a rounded, layered sweetness that plain sugar just can't match. Fresh orange juice and zest keep everything lively, while the ginger adds a gentle heat that makes each spoonful feel a little unexpected in the best way. This is the kind of recipe that makes store-bought cranberry sauce feel like a real downgrade. Everything here is naturally free from tree nuts of any kind, so there's zero need to scrutinize labels or worry about shared-facility warnings. The sauce loosens up during cooking but sets beautifully as it cools, landing at that perfect spoonable consistency that clings to whatever you put it on. It works just as well spooned over roasted pork or stirred into yogurt as it does anchoring a holiday table.
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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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