Seed Oil Free Maple Cranberry Sauce with Orange & Ginger
Cranberry sauce is one of those dishes that sounds simple but often hides unwanted ingredients — canned versions and even some homemade recipes sneak in refined sugars or processed additives that don't belong on a clean table. This version keeps everything honest: fresh or frozen cranberries, real orange juice, pure maple syrup, honey, and a handful of warm spices. There's not a drop of canola, soybean, or any other industrial oil in sight, which makes it a genuinely wholesome choice without any compromise on flavor. The combination of maple syrup and honey gives the sauce a layered, complex sweetness that plain white sugar simply can't match, while freshly grated ginger and Ceylon cinnamon add a gentle warmth that builds with every spoonful. A hit of orange zest stirred in off the heat brightens the whole thing and makes it smell absolutely incredible. The sauce comes together in one saucepan with minimal effort — just watch the heat once the liquid reduces, since the natural sugars can catch quickly. It looks a little loose when it first comes off the stove, but patience pays off: after cooling at room temperature it sets into a beautifully spoonable, glossy sauce that's equally at home next to a holiday roast or spooned over yogurt the next morning.
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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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