Gluten-Free Cranberry Citrus Sauce
22 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan,
vegetarian
Recipe by Eunice
Introduction
This gluten-free cranberry citrus sauce delivers bold, balanced flavor, with maple sweetness, fresh orange and lemon zest, warm cinnamon, clove and ginger, and a hint of rosemary, finished with vanilla so it actually sings.
Make it ahead for Thanksgiving or any roast dinner, and then slather the leftovers on turkey sandwiches, swirl into yogurt, or serve with a cheese board, because we do not waste good sauce.
Ingredients (8 servings)
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Ingredients
- 12 oz fresh cranberries fresh cranberries 12 oz
- ¾ cup fresh orange juice Valencia oranges 2.67 ct (for fresh orange juice)
- 1 large navel orange, zested navel orange 1 ct large
- 1 small lemon, zested lemon 1 ct small
- ½ cup pure maple syrup pure maple syrup 8 Tbsp
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ⅛ tsp ground cloves ground cloves 0.01 oz
- ⅛ tsp ground ginger ground ginger 0.01 oz
- pinch salt salt
- 1 sprig fresh rosemary (remove before serving) fresh rosemary 1 bunch
- 1 tsp pure vanilla extract (add at the end) pure vanilla extract 1 tsp
How to Make Gluten-Free Cranberry Citrus Sauce
-
Prep the fruit and pan
Rinse and pick over the cranberries, discarding any soft ones.
Finely zest the orange and lemon with a microplane, avoiding bitter white pith.
Juice the orange to get 3/4 cup, topping off with a splash of water only if you are short.
Use a nonreactive saucepan like stainless steel to keep flavors clean.
-
Build the base
Add orange juice, maple syrup, cinnamon, cloves, ginger, a pinch of salt, and the rosemary sprig to the saucepan.
Bring to a lively simmer over medium heat, stirring until the spices dissolve and the kitchen starts smelling like the holidays.
-
Cook the cranberries
Stir in the cranberries and maintain a steady simmer.
Cook 8 to 12 minutes, stirring occasionally, until most berries have popped and the sauce looks syrupy around the edges.
Skim any pale foam so the sauce stays jewel bright.
-
Finish with aromatics
Fish out the rosemary and discard it.
Take the pan off the heat and stir in the orange and lemon zests and the vanilla extract so their aromas stay vivid.
-
Dial in the balance
Taste and add a spoon of maple syrup or a pinch of salt if you want rounder sweetness or more pop.
If it seems loose, remember it thickens a lot as it cools.
-
Set and serve
Cool to room temp, then cover and chill at least 2 hours so it sets softly and slices off the spoon.
Serve cold or at cool room temp, and keep leftovers covered in the fridge for up to 10 days.
Substitutions
- Maple syrup -> honey
- Swap 1:1 for a brighter, floral sweetness and a slightly lighter body, keeping the sauce glossy and gluten-free.
- Orange juice -> pomegranate juice
- Use 3/4 cup pomegranate juice for a deeper crimson color and tangier edge that plays beautifully with the spices.
- Ground cinnamon -> 1 star anise
- Simmer a single star anise with the rosemary for a sleek, licorice warmth, then remove before finishing to keep the profile smooth.
Tips
- Temperature equals control
- For a precise soft-set, cook until the sauce hits about 217 to 220 F, which locks in a tender gel without turning jammy.
- Zest timing matters
- Add zest off heat so the citrus oils stay bright instead of boiling off, giving you a fresher, more aromatic finish.
- Chill plate test
- Dot a spoonful on a chilled plate, wait 30 seconds, then drag your finger through it to check if it wrinkles and slowly flows, which means it is set right.
- Spice bloom, not burn
- Warm the spices in the juice and maple before the cranberries so they hydrate and bloom evenly without turning dusty or harsh.
- Nonreactive cookware only
- Acidic cranberries and citrus can taste metallic if cooked in aluminum or cast iron, so use stainless steel or enameled pots.
- Make-ahead boss move
- Make it up to a week early since flavor deepens and the set stabilizes, freeing your stove on the big day.
Nutrition Facts *
| Energy | 89 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 0 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce is too runny after chilling, what now?
- Return it to the pot and simmer a few minutes to reduce, or stir in 2 to 3 tablespoons of very finely grated apple for extra pectin and body.
- It got too thick and jellied, how can I fix it?
- Whisk in warm orange juice a tablespoon at a time over low heat until it loosens to a spoonable sheen.
- Can I use frozen cranberries?
- Yes, use them straight from the freezer and add 1 extra minute of simmer time since they chill the pot.
- Why does it taste bitter?
- Too much white pith in the zest or over-reduced spices can turn it bitter, so balance with a splash more maple syrup and a tiny pinch of salt to round it out.
- Can I can this sauce for shelf storage?
- Yes, this is high acid, so follow proper water-bath canning guidelines, fill hot jars leaving 1/4 inch headspace, wipe rims, and process as recommended for your altitude.
- Can I cut the sweetener?
- You can reduce maple by up to 2 tablespoons, but the sauce will be sharper and slightly less glossy, so consider adding a little extra orange zest for aroma to compensate.
Serving Suggestions
For a New York kiss of drama, fold in a spoon of finely chopped candied ginger or sprinkle fresh pomegranate arils on top for crunch and sparkle.
If you are feeling playful, stir in a shot of Aperol off heat for bitter-orange sophistication, then serve with salty roast turkey or garlicky pork to make the tart-sweet notes sing.
More pairings:
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