Ingredients
Method
- Combine all ingredients (cranberries, maple syrup, water, orange juice, and zest) in a medium saucepan and stir to combine.
- Heat over medium-high heat until the mixture reaches a simmer. Reduce heat and simmer for 8-10 minutes, or until the sauce has thickened and reached your desired consistency. Keep in mind that it will also thicken a bit more as it cools.
- Taste the sauce and add extra maple syrup, if needed, to achieve your preferred sweetness.
- Serve this cranberry sauce warm or let it cool completely in the refrigerator until chilled before serving cold. Enjoy!
Notes
- For extra depth, I sometimes add a pinch of ground cinnamon or a star anise pod to the saucepan with the other ingredients; just remember to remove the anise before serving.
- To achieve the perfect consistency for your maple cranberry sauce, simmer it until most of the cranberries have burst but some still retain their shape, which provides a lovely texture contrast.
- Store leftover maple cranberry sauce in an airtight container in the refrigerator for up to 1 week. It also freezes well for up to 2 months; thaw overnight in the fridge before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To achieve the perfect consistency for your maple cranberry sauce, simmer it until most of the cranberries have burst but some still retain their shape, which provides a lovely texture contrast.
- Store leftover maple cranberry sauce in an airtight container in the refrigerator for up to 1 week. It also freezes well for up to 2 months; thaw overnight in the fridge before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.