If you've never made fresh cranberry sauce before, you've probably also never guessed that it's this easy. This recipe is almost as simple as opening up a can, but a lot tastier and less processed. A big win in my book. Say goodbye to canned cranberry sauce!
12 oz. fresh cranberries
2/3 cup, pure maple syrup
1/2 tsp. cinnamon, or pumpkin pie spice
1/4 cup orange juice
1. Heat mixture to boiling.
2. Reduce heat and simmer for 10 minutes.
3. Store in a covered container in the fridge.
You can substitute diced apples for part of the cranberries, for a cranberry chutney. For even more texture, toss in some nuts.
If you have any extra cranberries, save them to garnish a turkey platter, or another dish.
Add more maple syrup if you like it sweeter and less for a more tart taste.
If you want more orange flavor, add a little orange zest.
I think it tastes better the next day, so go ahead and make it a day or two in advance.
For a smoother texture, puree in a blender, or with a stick blender.
You can also use frozen cranberries, although it will take a bit longer to bring to a boil. Buy fresh cranberries when they are on sale and pop them in the freezer.