Nitrate & Nitrite Free Maple Cranberry Sauce with Orange & Ginger
Cranberry sauce is one of those dishes that seems simple until you start reading the labels on store-bought versions — preservatives, artificial colors, and additives you can't pronounce tend to sneak in. This homemade version keeps things completely clean, sweetened only with pure maple syrup and honey, so you know exactly what's going into every spoonful. Fresh cranberries do all the heavy lifting here, bursting open in a mix of fresh-squeezed orange juice and water to create a naturally vibrant, glossy sauce. Freshly grated ginger and Ceylon cinnamon add warmth and a little complexity without relying on anything processed or packaged. The orange zest stirred in at the end is a small touch that makes a big difference, brightening the whole thing with a fragrant citrus lift. It thickens beautifully as it cools, settling into that perfect spoonable consistency that looks gorgeous on a holiday table. Whether you're serving it alongside a roast or spreading it on leftovers the next day, this is the kind of sauce that earns a permanent spot in your rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!