Seeds Free Maple Cranberry Sauce with Orange & Ginger
Cranberry sauce is one of those dishes that sounds simple but can hide surprising extras in store-bought versions — seeds from added fruit blends, poppy or sesame in specialty jars, or mystery spice mixes that aren't always transparent on the label. This homemade version keeps things beautifully clean, relying on fresh cranberries, real orange juice, maple syrup, honey, and a warm hit of ginger and Ceylon cinnamon to do all the heavy lifting. The result is bright, tangy, and just sweet enough, with a depth that puts the canned stuff to shame. As the cranberries burst and the sauce reduces, the kitchen fills with a citrusy, spiced aroma that honestly makes it worth making for that alone. Stirring in the orange zest off the heat is a small step that makes a noticeable difference, adding a fresh, floral lift to the finished sauce. It looks deceptively loose when it comes off the stove, but give it time to cool and it sets into a perfectly spoonable, glossy condiment. Whether it's anchoring a holiday table or brightening up a weeknight plate, this is the kind of sauce you'll want to keep in regular rotation.
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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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