Diary-free, Gluten-free, Grain-free, Low-FODMAP, Paleo, Vegan
I was never a fan of cranberry sauce growing up because of how gummy and gelatinous it was, not to mention it was usually overly sweet. This version eliminates all the gummy ingredients like gelatin and pectin, tones down the sweetness by using fresh orange juice and honey, and adds a few unique ingredients like ginger and golden raisins. For a dash of spice, I recommend cayenne pepper! It pairs wonderfully with other Thanksgiving favorites.
Prep Time: 5 mins | Cook Time: 20 mins
Equipment: Stovetop pot
- Combine orange juice, honey, fresh and ground ginger, cinnamon, and salt in a stovetop pot and bring to a boil.
- 1 cup fresh orange juice
- 1/2 cup honey
- 1-inch knob of fresh ginger, peeled and minced
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp sea salt
- (Optional: a dash or two of cayenne pepper!)
- Turn the heat down to simmer and add the fresh cranberries and golden raisins, stirring occasionally until the cranberries burst, raisins soften, and the sauce thickens, about 15- 20 minutes.
- 12 oz fresh cranberries
- 1/2 cup golden raisins
- Allow the sauce to cool on the stovetop before serving immediately, or storing it in the fridge.