Tree Nut 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 from pure maple syrup and honey, so there's no refined sugar in sight — just layers of flavor that build as the berries burst and the liquid reduces down. Fresh orange juice and zest give it a sunny lift that balances the tartness beautifully, while the grated ginger adds just enough heat to keep things interesting. Store-bought cranberry sauce often hides surprising additives, but every ingredient here is straightforward and easy to verify, which makes it a stress-free choice for anyone navigating food sensitivities at a shared table. The technique is simple — a single saucepan, a watchful eye on the heat to prevent scorching, and a patient cool-down that lets the sauce set to a perfect spoonable consistency. It's the kind of condiment that upgrades a holiday plate instantly, but honestly works just as well spooned over yogurt, stirred into oatmeal, or paired with roasted meats 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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