Maple Orange Cranberry Sauce
Fresh cranberries simmered with orange juice, zest, maple syrup and a cinnamon stick until jammy and bright. Make it days ahead for the holiday table.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 8
The sauce sets up a lot once cold, so stop cooking while it still looks a little looser than you want. It keeps in the refrigerator for up to 10 days, and it is just as good on turkey sandwiches, stirred into yogurt or spooned over a wedge of brie.
Method
-
Rinse the cranberries and pick out any soft or shriveled ones.
-
Combine the cranberries, orange juice, zest, maple syrup, water, cinnamon stick, ginger and salt in a medium saucepan.
-
Bring to a boil over medium-high heat, stirring occasionally, until the cranberries begin to pop.
-
Reduce the heat to medium-low and simmer for , stirring often and pressing some of the berries against the side of the pan, until thick and jammy.
-
Remove the cinnamon stick, taste, and stir in more maple syrup if you like it sweeter.
-
Spoon into a bowl and cool completely. It will thicken further as it chills.
Tap a number to check off a step. Tap a green time to start a timer.
