This website will not work correctly because some features are not supported by your browser.
To fix the problem, try updating your system software, or use a different browser.
25 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan
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.
Order the ingredients from your local store for pickup or delivery (US only).
You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
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.
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.
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.
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.
| 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.
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.
These main dishes are a great match for this recipe.
Post your review and pictures below! ⬇︎ Thanks for your review!
Roxanne, Denver: this is the best cranberry sauce ever :)!!!!!!!! very good
: Glad you enjoyed it, Roxanne!
Mary Beasley, Dallas: I like to wait until I have made a recipe at least 3-4 times before I leave a review. I have made this cranberry sauce recipe many times now. It is excellent. Absolutely perfect (however, I reduce the maple syrup a bit or else it tastes more sweet than tart). It is absolutely indistinguishable from the cranberry sauce I used to make, and actually, I think a lot better tasting. Thank you very much for this keeper!!!
: Glad it’s become a keeper, Mary!
Sylvia, New York, NY: Love this recipe. Made it a couple of times now and both times delicious. I never thought I'd have cranberry sauce again! YUM! Make sure you dont skip the rosemary sprig while it simmers then pull it out before serving, it makes a big diffrence. Also add the vanilla at the end like it says.
: So glad it’s been a repeat favorite, Sylvia!
Anna, Lincoln: This turned out so good! 😊 I used frozen cranberries instead of fresh and added a little extra orange juice. 🍊 I also swapped honey for the maple syrup since thats what I had on hand. My hubby and I spooned this on everything!
: So glad it worked well for you, Anna!
Please post your feedback and pictures here. We’d love to hear from you!
Get Ingredients →
