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.
Make Ahead Tips
The sauce may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
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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!
Best cranberry sauce ever. This recipe is definitely a keeper. And it's so easy!
I have tried several different cranberry recipes but this one takes the prize. My family loved it. Even those that usually turn their nose up at cranberry sauce. This is definitely a keeper. I did run the cranberry sauce in the blender at the end to give a smooth texture to the sauce and to please those that do not like cranberry pieces. Again this was a huge hit.
Great recipe! It’s extremely easy, fast and tastes delicious. Be sure to use oranges with lots of flavor and good quality maple syrup (preferably a dark one) for best flavor. I added the zest before I cooked it because I didn’t carefully read the recipe, and although next time I’ll put it in after, it was still delicious!
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