Ingredients
Scale
- 12 ounces fresh cranberries (one standard bag)
- 3/4 cup pure maple syrup (Grade A Amber works best)
- 1/2 cup water or fresh orange juice
- 1 teaspoon orange zest
- 1 pinch of sea salt
- 1 cinnamon stick (optional)
Instructions
- Begin by rinsing your fresh cranberries in a colander under cool running water. Sort through the berries and discard any that are soft, shriveled, or bruised. In a medium saucepan, combine the maple syrup, water (or orange juice), and the pinch of salt. If you are using a cinnamon stick for extra warmth, add it to the liquid now. Place the saucepan over medium-high heat and bring the mixture to a gentle boil.
- Once the liquid is boiling, carefully add the rinsed cranberries to the pot. Stir them gently to coat them in the syrup. Reduce the heat to medium-low to maintain a steady simmer. You will soon hear a delightful “popping” sound as the cranberries burst open. Cook the sauce for 10 to 12 minutes, stirring occasionally. The sauce is ready when most of the berries have popped and the liquid has thickened into a syrupy consistency. Remove the pan from the heat and stir in the fresh orange zest.
- Transfer the warm sauce into a glass or ceramic serving bowl. Remove and discard the cinnamon stick if you used one. Note that the sauce will look a bit thin while hot, but it will thicken significantly as it cools. Allow the sauce to come to room temperature on the counter, then cover it and refrigerate for at least two hours before serving. Serve chilled or at room temperature alongside your holiday favorites.
- Cook Time: 20 minutes