Yield: Yields about 2 cups
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.
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Make Ahead Tips
The sauce may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
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.
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.
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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