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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.


  • 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


  • 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.


Rate or Review

Reviews (9 reviews)

  • lizanne55 | 10/12/2021

    Delicious but do as the recipe says and when the cranberries start popping they're done. I made the mistake of trying to crush all the berries once they got to the popping stage.....

  • User avater
    Duclerc | 12/27/2019

    I loved this recipe. Easy and tastes delicious! I put the zest at the begining and the final result was amazing! It was a sucess at the dinner party! thanks!

  • PrincessDCMoonbeam | 11/27/2019

    I used 1/2 cup of good quality dark maple syrup, less 1/4 cup water and increased the OJ a bit in order to use the entire orange... it was fast, easy & fantastic!

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