Cranberry Sauce
Fresh cranberry sauce made with maple syrup and orange zest. Tart, sweet, and ready in under 20 minutes.
Equipment
- - Medium saucepan
- Wooden spoon or spatula
- - Airtight container for storage
Ingredients
- - 4 cups fresh or frozen cranberries
- - ½ cup maple syrup
- - ¼ cup water
- - 1 tsp orange zest
- - Pinch of sea salt
Instructions
- Combine cranberries, maple syrup, water, orange zest, and salt in a saucepan.
- Bring to a simmer over medium-low heat, stirring often.
- Once cranberries burst, reduce heat and cook 15–20 minutes until thickened.
- Remove from heat and let cool — sauce will thicken more as it cools.
- Serve warm or chilled.
Notes
- Sub orange juice for water for stronger citrus flavor
- Add a cinnamon stick or diced apple for variation
- Can be made ahead and frozen for up to 3 months
- Add a cinnamon stick or diced apple for variation
- Can be made ahead and frozen for up to 3 months