Maple-Tangerine Cranberry Sauce

by Jonathan Waxman

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The tartness of fresh cranberries is tempered by the sweet counterpoint of maple syrup in this twist on a classic.Serves twelve.

cranberries tangerines pure maple syrup more more

2 cups strained fresh tangerine juice (5 to 6 tangerines)
12 oz. fresh or frozen cranberries (3 cups)
1/2 cup packed light brown sugar
1/2 cup pure maple syrup, preferably grade B
3-inch cinnamon stick
1 tsp. finely grated tangerine zest
Pinch kosher salt

In a 10-inch skillet combine all the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes. Remove the cinnamon stick and let the cranberry sauce cool in the pan—it will thicken more as it cools. Serve at room temperature.

Make Ahead Tips

May be made up to 1 week ahead.

nutrition information (per serving):
Calories (kcal): 100; Fat (kcal): 0; Fat Calories (g): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 26; Polyunsaturated Fat (g): 0; Sodium (mg): 15; Cholesterol (mg): 0; Fiber (g): 1;

photo: Scott Phillips

From Fine Cooking 95, pp. 48

September 1, 2008

user reviews

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by manu73, 11/27/2008

by elisebuck, 10/15/2008This recipe is extremely sweet - almost sickly sweet. Also, there was absolutely no maple flavour at all. I would not make this again, however if you like sweet, I'm sure you will love this.

by NP2, 10/12/2008We made this sauce at a Thanksgiving "trial run" dinner for friends -- everyone loved it, including someone who usually dislikes cranberries. We made the sauce a day ahead, which I recommend -- the flavors really blended and became really interesting. First you taste the sweet maple, and then you get the tart cranberry kick.