Soy 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 natural sweetness comes entirely from pure maple syrup and honey, so there's no refined sugar or mystery additives to worry about — just clean, real-food flavor. Store-bought cranberry sauce is a surprisingly common hiding spot for soy-derived ingredients like soy lecithin or modified starch used as thickeners, so making your own is genuinely the smarter move. Every single ingredient here is straightforwardly soy-free, and the sauce thickens on its own as it cools, no additives needed. Fresh orange juice and zest give it a brightness that cuts through rich holiday sides beautifully, while the grated ginger adds just enough warmth to keep things interesting. It's the kind of condiment that earns compliments at the table and takes almost no effort to pull off.
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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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