Maple-Tangerine Cranberry Sauce


Serves twelve.

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

  • 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 (mg): 26, Polyunsaturated Fat (mg): 0, Sodium (g): 15, Cholesterol (g): 0, Fiber (g): 1,

Photo: Scott Phillips

I usually don't write reviews, but I felt I had to do it for this recipe. I made this sauce for last thanksgiving and It is the best cranberry sauce I've ever had!. I used to make mine with just OJ but adding the maple and the tangerine gives the sauce such a complex amazing flavor, specially if made a couple of days in advance. It is a step up on the classic cranberry sauce. Everyone loved it! Btw I only used 1/4 cup of sugar because I don't like anything too sweet and I think it was the perfect amount of sweetness.

This cranberry sauce is very good BUT you definitely need a BAG of tangerines to obtain 2 cups. Recipe calls for 5 to 6. Perhaps they meant 1/2 cup and we're using 2 cups which ends up making it very very sweet. I think this year I will try 1/2 cup.

This is our go to recipe for Thanksgiving Cranberry Sauce. It is absolutely delicious. Everyone loves it.

This 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.

We 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.

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