Skip the canned version and elevate your holiday spread with this easy, flavourful cranberry sauce. Made with fresh cranberries, maple syrup, and a burst of orange zest, it's perfect for turkey dinners, chicken roasts, or even as a topping for cheesecake.
Ingredients
- 1 bag (12 oz) fresh or frozen cranberries
- Juice and zest of 1 orange
- 1 cup maple syrup (adjust to taste)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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Prepare the Ingredients:
- Rinse the cranberries and set aside.
- Zest the orange, then juice it, discarding any seeds.
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Cook the Cranberries:
- In a medium saucepot, combine the cranberries, orange juice, and orange zest.
- Add the maple syrup, cinnamon, nutmeg, vanilla extract, and salt.
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Simmer the Sauce:
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce the heat to low and simmer for 10–15 minutes, or until the cranberries burst and the sauce thickens.
- Tip: Cranberries naturally release pectin as they cook, which thickens the sauce—no need for gelatin or other thickeners!
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Cool and Serve:
- Remove the pot from the heat and let the cranberry sauce cool to room temperature. The sauce will thicken further as it cools.
- Serve immediately or store in the refrigerator for up to a week.
Make-Ahead and Freezing Tips
- This cranberry sauce freezes beautifully! Prepare a big batch and store portions in airtight containers or freezer bags.
- Use frozen sauce straight from the freezer to top roasted chicken, sandwiches, or desserts like cheesecake.
Enjoy this versatile and naturally sweetened cranberry sauce—it’s a festive touch you’ll want to make year-round!
Let me know how you used your cranberry sauce or share your favorite twists on this recipe in the comments below!
