Maple Orange Cranberry Sauce
Servings: 6 people
This is not your run-of-the-mill cranberry sauce. The flavors are so bright and absolutely delicious. The Loon's not even a fan of cranberry sauce, and he couldn't stop eating this when I first made it. You can also make a day before the big feast, of weeks or a month or so, too, if you freeze it. Holiday Side Dish Perfection!
- 12 oz. cranberries fresh or frozen, about 3 cups
- 1 cup maple syrup pure
- ⅓ cup orange juice
- ⅓ cup cranberry juice not cocktail
- 1 tsp orange zest plus more for garnish
Combine the cranberries, maple syrup, orange juice, cranberry juice and orange zest in a medium-size saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium low and simmer, stirring occasionally, just until the cranberries burst, about 5 – 10 minutes.
Turn down the heat to medium-low and continue cooking over lower heat until the juice is thick, about 10 minutes.
Turn off the heat. Allow to cool, and then chill in the fridge until ready to serve. It should have a nice jelly-like consistency.
Garnish with extra orange zest.
Fresh cranberries can usually be found at well-stocked supermarkets in the produce section in plastic bags.
Use additional orange zest, if desired. We usually go with about 1 tbsp.
Be sure to use pure maple syrup, not pancake syrup!
Can be made up 1 one day in advance. Keep in the fridge until ready to serve. Can be frozen for up to 1 month.
Calories: 184kcal | Carbohydrates: 46g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 207mg | Fiber: 3g | Sugar: 37g | Vitamin A: 62IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 1mg