Pecan 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 combination of maple syrup and honey gives it a layered natural sweetness that store-bought versions simply can't match, and the fresh orange juice and zest keep everything lively and vibrant. Many packaged cranberry sauces and holiday condiments sneak in nut-based garnishes or are processed on shared lines — making a batch from scratch here means you know exactly what's in every spoonful. The technique is straightforward: simmer the cranberries until they burst, stir in the aromatics and sweeteners, then let the sauce do its thing as it cools and sets into a beautifully spoonable consistency. That resting step is key — don't rush it, because the sauce transforms from loose and glossy to perfectly thick as it comes to room temperature. This is the kind of condiment that earns a permanent spot on the holiday table, but honestly works just as well spooned over yogurt, stirred into oatmeal, or paired with roasted chicken any time of year.
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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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