Maple Orange Cranberry Sauce

Maple Orange Cranberry Sauce

‘Tis the season for cranberry sauce!  Although we’ll miss our large family Thanksgiving in the US this year, we’re getting very excited about making a Thanksgiving feast while we’re in Tuscany.  I’ve been thinking about what to prepare for weeks!  Some things will certainly be different (for instance a roasted chicken instead of a turkey), but hopefully many things will feel the same.  This cranberry sauce is my signature Thanksgiving dish and it will definitely be on our table again this year.

Maple Orange Cranberry Sauce Ingredients (serves 10):

2 bags of fresh cranberries (about 8 cups)
1/2 cup orange juice
3/4 cup real maple syrup

optional – 3 teaspoons grated orange zest

Combine the washed cranberries and orange juice in a thick-bottom pot.  Simmer on low for one hour, stirring every 15 minutes or so to prevent burning on the bottom.  The cranberries should burst and begin to form a thick sauce.

When you’re happy with the sauce consistency (usually about an hour), add the maple syrup and stir to evenly combine.  Cook for another five minutes and then pull off the heat.  Let the sauce cool on the stove, stir again, and store in glass jars.  Note – these jars won’t be sealed, so they need to be kept in the fridge and eaten within one week.

This sauce is a hit every year and is such a nice alternative to the sugary jellied sauce from a can.  I love that some of the cranberries hold their shape and burst in your mouth as you eat them.  It also strikes the perfect balance between sweet and tart.  That being said, if it’s too tart for you just add more maple syrup before jarring.

In addition to their well-known benefits of preventing and treating urinary tract infections, cranberries have high levels of the antioxidant anthocyanin, which is also found in blueberries and pomegranates, as well as the flavonoid quercetin. Because of this, they deserve a spot on your table throughout the year instead of only on Thanksgiving.  This cranberry sauce works well as a condiment for all roasted meats (not just turkey), curry dishes, or any place where you would use a chutney.  It’s also delicious mixed into oatmeal, yogurt, or applesauce.  Enjoy!

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  1. says

    Thanks for the recipe, Zoe! I just tried it tonight and I loved the taste of maple syrup, rather than white granular sugar. I also added some apple cider, which was a nice counter to the tart cranberries. The orange zest smelled wonderful whilst cooking.

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