MSG 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 tastes genuinely homemade — because it is. The sweetness here comes entirely from pure maple syrup and honey, both of which bring a depth and complexity that plain white sugar simply can't match. Canned cranberry sauce is one of those products where the ingredient list can get surprisingly murky, with additives and flavor enhancers that have no business being at your table — this recipe sidesteps all of that with nothing but whole, recognizable ingredients. Fresh orange juice and zest give it a sunny lift, while the grated ginger adds just enough warmth to keep things interesting without overpowering the fruit. The technique is straightforward: simmer, stir, and let the cranberries do their thing as they burst and thicken into a glossy, jewel-toned sauce. It looks stunning in a bowl and tastes even better spooned generously over whatever you're serving it alongside.
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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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