Best Orange Maple Cranberry Sauce Kitchen Treaty Recipes

Maple Spiced Cranberry Sauce image

Provided by Kare for Kitchen Treaty

Number Of Ingredients 10

12 ounces about 3 cups fresh cranberries, picked over, shriveled cranberries discarded
1/2 cup water
1/3 cup pure maple syrup + more to taste
2 tablespoons dark brown sugar
Zest from 1 medium lemon (save a little zest for the garnish if desired)
1 3-inch cinnamon stick
4 green cardamom pods
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground ginger
Pinch ground cloves

Steps:

Set a medium saucepan over medium heat. Add water, 1/3 cup pure maple syrup, and remaining ingredients. Stir to combine. Bring to a low bowl and cook, stirring occasionally, until most of the berries have burst and a sauce has formed, about 12 minutes. Taste and add additional pure maple syrup if desired (some cranberries are tarter than others, so you may need more than the recipe calls for). Remove from heat.
Remove cinnamon sticks and cardamom pods. The pods should be easy to spot because they swell and lighten up when cooking.
Store in an airtight container in the refrigerator until ready to serve, for up to 10 days. Or place in the freezer for up to 3 months.

Orange Maple Cranberry Sauce image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 6

3 cups fresh or frozen cranberries
1/3 cup pure maple syrup + more if needed
1 tablespoon orange zest
1/2 cup fresh orange juice
1/2 cup water
Cinnamon stick

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 image

Provided by Nancy Harmon Jenkins

Time 15m

Yield 4 - 5 cups

Number Of Ingredients 7

1 cup white sugar
1 1/2 cups water
1 12-ounce bag fresh cranberries
Grated rind of one orange
Juice of one orange
1/4 cup maple syrup
1 tablespoon coarsely chopped candied ginger

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.