Ginger and Citrus Cranberry Sauce (Gluten-Free and Vegan)

Everybody has their own version of cranberry sauce that they bring to the table for Holiday season. This is our house favorite, infused with the flavors of ginger and citrus, it is a perfect complement to your Holiday dinner.

Due to my slight obsession with cranberries we have been eating this sauce for a few weeks now all ready…we have topped biscuits, filled muffins and have even made a PB & C sandwich or two for the kids. What unconventional ways do you enjoy cranberry sauce?

Ginger and Citrus Cranberry Sauce
Makes approximately 2 cups
12 oz. bag of fresh cranberries
3/4 cup fresh squeezed orange juice
2 oz. gold rum
1 inch nub of ginger, peeled
3-4 inch piece of orange peel
1/3 cup brown sugar
1/3 cup white sugar

Place all of the ingredients in a saucepan and cook over medium-high heat for 15-20 minutes or until most of the liquid has reduced, stirring occasionally. *During the cooking process you will be able to hear the cranberries POP! Eliza thinks this part is pretty cool. When the cranberry sauce is cooked, immediately remove the orange peel and ginger. The cranberry sauce is ready to serve or can be stored in the refrigerator for a few days. Bring to room temperature or heat on the stove when ready to serve.

We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  Hop on over to find more great gf recipes.

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  1. Kiersten @ Oh My Veggies November 12, 2012 at 2:30 pm

    So guess what kind of cranberry sauce I’m posting this week? Ginger orange. 🙂 (Great minds think alike, right?!)

    1. admin November 13, 2012 at 8:14 am

      Yum!!! I can’t wait to see your post! Rikki’s photographs paired with your recipes are totally swoon worthy, I can’t wait to see how you styled the cranberry sauce.

  2. Katie November 15, 2012 at 4:38 pm

    Hi! Love your blog. I’m planning on making this and was wondering if the rum flavor is strong in the prepared dish, and if so, if I could leave it out? Thanks!

    1. admin November 15, 2012 at 6:00 pm

      Hi Katie,

      Thank you so much! Go ahead and leave the rum out if you would like. It is a very subtle flavor and the cranberry sauce is still really great without it. I hope you have a Happy Thanksgiving!

  3. Dana November 15, 2012 at 8:57 pm

    Oh, I really do LOVE a good cranberry sauce, and this recipe looks delicious! Any excuse to buy more cranberries… Ginger and rum are nice additions 🙂

    1. admin November 16, 2012 at 7:13 am

      Thanks Dana, I am with you on reasons to buy cranberries! I am currently hoarding a few bags of them in my freezer for when the stores run out.

  4. Katie November 16, 2012 at 10:21 pm

    Thanks! I made this tonight – my first cranberry sauce ever! – and my husband and I loved it.

    1. admin November 16, 2012 at 10:53 pm

      Yay! I am so glad that you you both enjoyed it. Thanks for stopping back by to let me know:)

  5. meghan November 22, 2012 at 1:14 pm

    LOVE this! My mom actually makes something similar to this every year, and I LOVE IT. I will be using this tomorrow as one of my favorites for the week:) Hope you all have such a happy thanksgiving today!

    1. admin November 22, 2012 at 9:08 pm

      Thanks Meghan!


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