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Ginger-Cranberry Sauce (vegan, paleo, gluten-free)

This ginger-cranberry sauce is quick and easy to make; plus it doesn’t have any refined sugar! To save yourself time on Thanksgiving, feel free to make this the night before and let it cool in the refrigerator overnight. If a sweeter sauce is desired, substitute fresh orange juice for the water, or add additional maple syrup to taste.

Prep time: 5 minutes
Cooking time: 10 minutes

Yield: Serves 4

½ cup water
12-ounce bag fresh or frozen (no sugar added) cranberries
2 teaspoons fresh minced ginger root
¼ cup pure maple syrup


  1. Add water to a medium saucepan and bring to a boil.
  2. Add the cranberries, ginger and maple syrup. Reduce heat and simmer 10 minutes, or until  sauce is reduced and thick.
  3. Refrigerate until serving. Serve cold.