Gluten-Free Cranberry Citrus Sauce
25 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 15 min | 25 min |
Introduction
This gluten-free cranberry citrus sauce is bright, tangy, and just sweet enough, thanks to maple syrup and fresh orange juice.
Warm spices, a hint of vanilla, and rosemary make it feel extra cozy and special for holiday dinners or Friendsgiving.
It comes together quickly on the stove and tastes even better made ahead, so it’s perfect for low-stress entertaining.
Ingredients (8 servings)
Ingredients
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How to Make Gluten-Free Cranberry Citrus Sauce
-
Prep the citrus and cranberries
Rinse the cranberries, pick out any shriveled berries, and drain them well.
Finely zest the orange and lemon, then measure out the orange juice and maple syrup.
-
Combine ingredients in a saucepan
Add the cranberries, orange juice, orange zest, lemon zest, maple syrup, spices, and salt to a medium saucepan.
Nestle the rosemary sprig into the mixture so it is mostly submerged.
-
Simmer until the cranberries burst
Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
Reduce the heat to medium-low and cook until most berries have burst and the sauce thickens, 10 to 15 minutes.
-
Finish the sauce and cool
Remove the pan from the heat, pull out the rosemary sprig, and discard it.
Stir in the vanilla extract, then taste and adjust sweetness or brightness if needed.
Let the sauce cool to room temperature, then refrigerate until chilled and set, at least 2 hours.
Substitutions
- Maple syrup -> honey
- Honey keeps the sauce gluten-free and brings a floral, rounded sweetness with a slightly thicker, glossier finish.
- Orange juice -> pomegranate juice
- Pomegranate juice gives the sauce a deeper jewel-red color and a tangier, berry-forward flavor that feels very festive.
- Rosemary -> whole star anise
- Whole star anise adds a gentle licorice warmth, like mulled wine spices, and makes the sauce smell extra cozy and aromatic.
Tips
- Choose the right saucepan
- Use a medium, heavy-bottomed saucepan so the cranberries cook evenly without scorching on the bottom.
- Do not walk away early on
- The mixture bubbles and pops as berries burst, so stir often and adjust heat to keep splatters gentle.
- Watch for the thickening point
- The sauce should coat the back of a spoon; remember it will thicken more as it cools in the fridge.
- Taste warm but season for cold
- Flavor dulls slightly when chilled, so make sweetness and tartness taste just a touch bold while warm.
- Make it ahead for busy days
- This sauce keeps well refrigerated for up to a week and actually tastes better after a day of resting.
Nutrition Facts *
| Energy | 113 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 0 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cranberry sauce set too thick in the fridge. How can I fix it?
- Stir in a tablespoon or two of orange juice or water, then warm gently on low heat until loosened and smooth.
- The sauce tastes too tart for my family. What should I add?
- Stir in extra maple syrup, one tablespoon at a time, plus a tiny pinch of salt to round out any sharp edges.
- Can I use frozen cranberries instead of fresh?
- Yes, use them straight from the freezer without thawing and add a minute or two of cooking if needed for thickening.
- My sauce looks thin even after cooking. Will it thicken more?
- It will thicken as it cools, but if it is still very runny, simmer a few more minutes, stirring to prevent sticking.
Serving Suggestions
This bright cranberry citrus sauce brings a fresh, modern touch to classic turkey or roast chicken dinners.
For a fun twist, spoon it over yogurt parfaits or swirl it into sparkling water for a festive mocktail.
Leftovers also taste amazing warmed and spooned over vanilla ice cream or gluten-free pound cake.
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