Orange Maple Cranberry Sauce


  • 3 cups fresh or frozen cranberries
  • 1/3 cup pure maple syrup + more if needed
  • 1 tablespoon orange zest
  • 1/2 cup fresh orange juice
  • 1/2 cup water
  • Cinnamon stick


    1. Rinse the cranberries. Discard any mushy or underripe berries and stems.
    2. Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil.
    3. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes. Taste for sweetness. If it’s too tart, add more syrup – a tablespoon at a time – until the sauce tastes sweet enough for you.
    4. Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months – I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer.
    5. Move to the fridge to thaw about 24-48 hours before the big meal.

(Source: Kitchen Treaty)

By |2018-11-07T20:57:21+00:00November 7th, 2018|Recipes|0 Comments