Try this tangy and sweet Cranberry Sauce With Maple And Orange. It’s perfect for the holidays or sprucing up meals!
Who says cranberry sauce is just for the holidays? Ever since I started making my own, there’s no longer a sad and crusty jar from the Christmas before last hiding at the back of my fridge. This recipe is so much better than the store-bought stuff. I’m slathering it on my cheese toasties, drizzling it over my roast gammon, and even stirring it into my morning oatmeal!
The tangy cranberries are perfectly balanced by the sweetness of pure maple syrup and brightened by a splash of fresh orange juice and zest. The result is a sauce that’s vibrant, slightly tart, and just sweet enough to complement savory dishes like roast turkey, pork, duck, and more. It’s a breeze to make and can easily become the star of your festive table or your everyday breakfasts and desserts.
Whether you’re catering to gluten-free, vegan, or dairy-free diets, this sauce is a perfect fit. Plus, it’s naturally refined-sugar-free! This recipe also brings a nostalgic warmth to the table, reminding us of family gatherings and the joys of creating from-scratch dishes that everyone loves.
Is Cranberry Sauce With Maple And Orange Healthy?
Cranberries are packed with antioxidants such as vitamin C, and the swap from refined sugar to maple syrup not only adds a rich, earthy flavor but also contains trace minerals like zinc and manganese. Plus, orange juice and zest boost the vitamin C content and add a natural sweetness.
For a healthier twist, consider cutting back on the maple syrup slightly or replacing a portion with unsweetened smooth applesauce. You could also use less orange juice and add more water to reduce the natural sugar content.
Mix It Up With Other Fruit Sauces!
While cranberries are the star here, this recipe is incredibly versatile. You can swap the cranberries for other fruits like cherries, blueberries, or raspberries for equally delightful results! For a cherry-based sauce, try pairing it with almond extract instead of orange zest; it makes a fantastic topping for cheesecake or ice cream.
Blueberries create a softer, sweeter sauce that’s perfect for spooning over pancakes or waffles. And if you’re feeling adventurous, raspberries bring a bright tanginess that pairs wonderfully with dark chocolate desserts or even a rich duck dish. The possibilities are endless, so feel free to experiment with whatever fruits you have on hand!
How To Make Ahead And Store
This sauce actually tastes better the next day as the flavors meld. Store your cranberry sauce in an airtight container in the refrigerator for up to 1 week. If freezing, transfer the sauce to a freezer-safe container, leaving a little space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before using.
Serving Suggestions
While everyone will instantly think of Roasted Chicken, Sausage Stuffing, or Turkey Breast with cranberry sauce, there are so many other possibilities! I love to spread it on my Grilled Cheese for a touch of sweetness, and during the holidays, I like to replace the peach in this Peach Cheesecake Recipe with fresh cranberries and cranberry sauce. It’s also the perfect side for BBQ Pork Chops or this Air-Fryer Pork Tenderloin!
Recipe
Ingredients
- 1 cup water
- 1 cup orange juice not from concentrate
- 10 tablespoons pure maple syrup
- 4 cups fresh cranberries or thawed frozen cranberries
- 1 teaspoon mandarin orange zest (about 2 mandarin oranges) packed
Instructions
- In a large pot, combine water, orange juice, and maple syrup. Bring to a boil on high heat.
- Once boiling, add in the cranberries. Bring the mixture back to a boil, reduce the heat to medium, and keep it at a nice and steady low boil. Cook, stirring frequently, until the berries burst and the sauce begins to thicken, about 30 minutes.
- Once cooked, transfer the sauce to a bowl or clean jar and let it cool completely. Then, chill in the refrigerator until ready to serve. Note that the sauce thickens a lot once it comes to room temperature, and even more once it's been refrigerated.
- When the cranberry sauce has fully cooled, stir in the orange zest and store until ready to serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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