I’m not usually a cranberry sauce-kind-of-guy, so I have no prior experience making it from scratch. But when I came across this recipe for maple cranberry sauce it sounded good (even to me) so I hopped right in and made a double batch for Thanksgiving. It was a big hit. I also discovered that cooking fresh cranberries can be fun. They go ‘pop’ as they cook. Cool!
Use real maple syrup in this maple cranberry sauce. Only the real stuff. And as I note, I could not find fresh oranges. Substituting bottled came out just fine. Add about 1/4 cup, taste, and see if you want to add more. I used no-pulp orange juice. The sauce came out fantastic!
This sauce goes best with a turkey roasted on the Char-Broil Big Easy.
Maple Cranberry Sauce
- 1 12 ounce bag fresh cranberries, rinsed and picked over
- 1/3 cup maple syrup
- 1/3 cup water
- Juice and zest of one fresh orange Note: I could not find fresh oranges so I substituted just over 1/4 cup of bottled no-pulp orange juice
- Transfer all ingredients to a medium saucepan over medium-high heat.
- Stir and let the mixture simmer. Reduce heat and simmer for 10 minutes or until thickened and all of the cranberries have burst. Stir occasionally.
- Remove from heat and let cool slightly before serving.