New England Orange Cranberry Sauce with Maple Syrup
Delicious maple syrup, orange juice, cinnamon, and cranberries are boiled down to a syrupy slightly sweet & spicy sauce. The cranberries "pop" under the heat and give this side dish a gorgeous ruby color.
Servings: 2 cups
Ingredients
- 12 ounces whole fresh cranberries or 1 package
- 3/4 cup real Vermont or, even better, Canadian! maple syrup (not the fake stuff, I beg you)
- 1/2 cup water
- 1/2 cup orange juice freshly squeezed or store bought
- 1 cinnamon stick
Instructions
- Take the cranberries and place into a large sieve. Pick out any berries that look damaged (black spots, mushy, really white). Wash and drain.
- Then, pour the cranberries into a medium-large pot. Add the maple syrup, water, and orange juice. Stir to combine. Place the cinnamon stick in the center.
- Heat the berries on medium-high heat, until the mixture reaches a boil. Then, lower the heat to medium-low and simmer for 10-12 minutes, or until syrupy and richly red. You will hear the cranberries "pop" as they cook, do not be alarmed.
- After 10-12 minutes, remove the pot from the heat and allow to cool to room temperature. Store in a covered container in the fridge.
- Serve at room temperature or slightly warmed.
Video
Cranberry Sauce With Maple Syrup! by straighttothehipsbaby on Jumprope.