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Recipe

Orange-Maple Cranberry Sauce

Scott Phillips

Yield: Yields about 2 cups

Servings: 10

Pure maple syrup makes all the difference here, so avoid artificially flavored syrup. Cooking the cranberries just until they burst prevents the sauce from becoming too thick.

Ingredients

  • 1 12-oz. package fresh or frozen cranberries (about 3 cups), picked over and rinsed
  • 1 cup pure maple syrup
  • 1 medium orange, finely grated to yield 1 tsp. zest, squeezed to yield 1/3 cup juice

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 25
      Fiber (g): 1
      Protein (g): 0

Preparation

  • Combine the cranberries, maple syrup, and orange juice in a 3-quart 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 minutes.
  • Remove from the heat, stir in the zest, and let cool to room temperature, about 1 hour. The sauce will thicken as it cools.

Make Ahead Tips

The sauce may be made up to 3 days ahead and stored in an airtight container in the refrigerator.

Reviews

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Reviews

  • Kayevee | 11/28/2015

    This sauce was a delicious addition to our usual cranberry sauces at Thanksgiving, and the small amount left over was eagerly used on turkey sandwiches the next day.

  • Lilia37 | 11/14/2012

    I have to be up-front honest here: I might not be able to rate a cranberry sauce recipe fairly because I am always comparing it to my "usual" sauce (a ginger-pear cranberry sauce). I decided to give this a try because one of my guests wasn't fond of ginger. It was OK, but didn't elicit the usual compliments I get for my standard version. I found the maple flavour a bit strong and the orange didn't shine through as much as I was expecting.

  • User avater
    Pielove | 10/09/2012

    Have you ever looked at a recipe and thought "ho-hum", then had the food turn out shockingly good? Well, I have made a lot of different cranberry sauces-- plain, with wine, etc.-- so I thought this one would be similar. I also worried that the cranberries and orange would overwhelm the subtle maple flavors. To my surprise (and delight, of course), this cranberry sauce really delivers-- the flavors combine in some subtle, possibly synergistic way to make a really compelling sauce. As an added bonus, it's easy to make. My new standard!

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