Oats Free Maple Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, warming ginger, and a touch of maple and honey come together in a sauce that tastes far more complex than the short ingredient list suggests. It's the kind of thing that elevates a holiday table instantly, but honestly works just as well spooned over yogurt, roasted pork, or a stack of pancakes on a lazy weekend morning. Because every ingredient here is a whole, recognizable food — fresh fruit, pure juice, spices, and natural sweeteners — there's zero need to scan labels for hidden grain-based additives or thickeners that can sneak into store-bought versions. The Ceylon cinnamon adds a softer, more floral warmth than standard cinnamon, and the fresh ginger gives it a gentle heat that keeps the sweetness from feeling one-dimensional. Cooking it low and slow lets the cranberries break down into a glossy, jammy consistency that sets beautifully as it cools — no pectin, no fillers, just fruit doing its thing. Make a batch ahead of time and keep it in a jar in the fridge; the flavor only deepens overnight.
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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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