Print

Bright and Tangy Fresh Cranberry Sauce with Orange and Maple

fresh cranberry sauce with orange and maple - featured image
Print Recipe

This quick and easy cranberry sauce combines fresh or frozen cranberries with orange zest and juice, pure maple syrup, and a pinch of salt for a perfectly balanced sweet-tart side dish. Ready in under 20 minutes, it’s a crowd-pleasing holiday staple that’s naturally gluten-free, dairy-free, and vegan.

Ingredients

Scale
  • 12 ounces (340 grams) fresh or frozen cranberries
  • 1 large orange (zested and juiced, about 1–2 teaspoons zest and 1/4 cup juice)
  • 1/2 cup (160 ml) pure maple syrup
  • 1/4 cup (60 ml) water
  • 1/8 teaspoon fine sea salt
  • Optional: 1 cinnamon stick or 1/2 teaspoon vanilla extract

Instructions

  1. Wash the orange well, pat dry, and zest it using a microplane to get 1-2 teaspoons of zest. Set zest aside. Cut the orange in half and juice it to get about 1/4 cup of juice.
  2. In a medium saucepan over medium-high heat, combine the cranberries, maple syrup, orange juice, water, and salt. If using a cinnamon stick, add it now. Do not add the orange zest yet.
  3. Bring the mixture to a full rolling boil, stirring occasionally. You will hear the cranberries start to pop.
  4. Reduce heat to medium-low so the sauce is at a gentle simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until most cranberries have burst and the sauce has thickened to a jammy, syrupy consistency. The sauce will thicken further as it cools.
  5. To test for doneness, dip a spoon into the sauce and run your finger through the coating on the back of the spoon. If the line holds and doesn’t immediately fill back in, it’s done.
  6. Remove the pot from the heat. If using a cinnamon stick, discard it. Stir in the reserved orange zest. Taste and adjust sweetness if needed by adding another tablespoon of maple syrup.
  7. Let the sauce cool in the pot for about 10 minutes, then transfer to a serving bowl. Serve warm, at room temperature, or cold. For make-ahead, cool completely, cover, and refrigerate.

Notes

Don’t overcook the sauce; it will thicken as it cools. For best flavor, make it a day ahead and refrigerate overnight. The sauce can be stored in an airtight container in the refrigerator for up to two weeks, or frozen for up to three months. To reheat, warm gently in a saucepan over low heat, adding a splash of water or orange juice if needed.

Nutrition

Keywords: cranberry sauce, orange cranberry sauce, maple cranberry sauce, homemade cranberry sauce, Thanksgiving side dish, Christmas side dish, easy cranberry sauce, vegan cranberry sauce, gluten-free cranberry sauce

Find it online: https://elaraeats.com/bright-and-tangy-fresh-cranberry-sauce-with-orange-and-maple/