Best Cranberry Orange Maple Sauce Recipes
ORANGE MAPLE CRANBERRY SAUCE
Sweetened with pure maple syrup instead of refined sugar, this easy homemade cranberry sauce recipe is a healthier spin on the favorite Thanksgiving condiment. We love the subtle seasonal flavors that the orange and cinnamon impart.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 6
Steps:
- Rinse the cranberries. Discard any mushy or underripe berries and stems.
- Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes.
- Taste for sweetness. If it's too tart, add more syrup - a tablespoon at a time - until the sauce tastes sweet enough for you.
- Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months - I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.
CRANBERRY-ORANGE-MAPLE SAUCE
Provided by Nancy Harmon Jenkins
Categories easy, condiments, sauces and gravies
Time 15m
Yield 4 - 5 cups
Number Of Ingredients 7
Steps:
- Mix sugar with water and bring to boil. Simmer over moderately high heat for about 5 minutes, or until liquid becomes slightly syrupy.
- Add cranberries and simmer an additional 5 minutes, or until berries begin to pop. Add orange rind, juice, maple syrup and ginger and simmer another 2 to 3 minutes.
- Pour sauce into hot, sterilized jars. Sauce will keep in refrigerator two to three weeks. It may be frozen for longer storage.
ORANGE MAPLE CRANBERRY SAUCE (KITCHEN TREATY)
Categories Berry Sauce Christmas Thanksgiving
Number Of Ingredients 6
Steps:
- Rinse the cranberries. Discard any mushy or underripe berries and stems
- Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes
- Taste for sweetness. If it's too tart, add more syrup - a tablespoon at a time - until the sauce tastes sweet enough for you
- Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months - I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal
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