Walnut 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 feels genuinely special — the kind of thing that makes people ask what's in it. The double sweetener of maple syrup and honey gives it a layered, complex sweetness that plain sugar just can't match, and the fresh orange juice and zest keep everything lively and vibrant. Store-bought cranberry sauce often hides surprising additives, but this one is built entirely from whole, recognizable ingredients you can feel good about. The method is straightforward: simmer the cranberries until they burst, stir in the aromatics and sweeteners, and let the sauce do its thing over gentle heat. One important note — keep an eye on the temperature once the liquid reduces, because the natural sugars can scorch fast, so a lower flame is your best friend in those final minutes. It looks loose when it comes off the stove, but it sets beautifully as it cools into a glossy, spoonable consistency that's perfect alongside a holiday roast or spread over a leftover turkey sandwich the next day.
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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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