- 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
- Rinse the cranberries. Discard any mushy or underripe berries and stems.
- 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.
- 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.
- 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.
- Move to the fridge to thaw about 24-48 hours before the big meal.
(Source: Kitchen Treaty)