Sesame Free Maple Cranberry Sauce with Orange & Ginger
Tart cranberries, bright citrus, warm ginger, and a touch of Ceylon cinnamon come together in a sauce that tastes far more complex than the short ingredient list suggests. The natural sweetness comes from pure maple syrup and honey, so there's no refined sugar in sight — just layers of flavor that build beautifully as everything simmers down. Store-bought cranberry sauce can hide surprising additives, but every ingredient here is straightforward and easy to verify, which makes this a genuinely stress-free option for anyone navigating label anxiety. The fresh orange juice and zest give it a brightness that cuts through rich holiday mains, while the grated ginger adds just enough warmth without any heat. One thing to watch is the heat level once the liquid reduces — the natural sugars can catch quickly, so a gentle simmer and frequent stirring are your best friends in the final stretch. It looks a little loose when it comes off the stove, but it sets into a perfectly spoonable consistency as it cools, making it easy to prep ahead and have ready when you need it.
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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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