Turmeric Free Maple Cranberry Sauce with Orange & Ginger
Cranberry sauce is one of those dishes that looks simple on the surface but can hide a surprising number of spice blends and store-bought shortcuts that sneak in unwanted ingredients. This version keeps everything clean and intentional — fresh cranberries, real orange juice, pure maple syrup, honey, and a touch of grated ginger come together in a single saucepan with nothing unnecessary along for the ride. The Ceylon cinnamon adds a delicate warmth that feels festive without overpowering the bright, tart fruit, and the orange zest stirred in at the end lifts the whole thing with a burst of citrus fragrance. The method is straightforward: simmer the cranberries until they burst, coax in the sweeteners and spice, then let the sauce do its thing as it cools and sets into that perfect spoonable consistency. Because you're building the flavor from scratch with whole, recognizable ingredients, there's no guesswork about what's actually in the jar. The balance of maple syrup and honey means the sweetness has real depth rather than a flat, sugary edge, and the fresh ginger gives it just enough bite to keep things interesting. It's the kind of sauce that earns a permanent spot on the table well beyond the holiday season.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!