Lightened-Up Cranberry Sauce
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Fine grater or microplane
- Airtight jar or container
Ingredients
Main Ingredients
- 12 oz fresh or frozen cranberries about 3 cups; no need to thaw if frozen
- 1/2 cup fresh orange juice from about 2 medium oranges
- 1/4 cup pure maple syrup plus more to taste
- 1 medium apple Honeycrisp or Fuji, peeled and finely grated
- 1 tsp orange zest from 1 orange
- 1/4 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1 pinch fine sea salt
Instructions
Make the Sauce
- Combine the cranberries, fresh orange juice, maple syrup, grated apple, and orange zest in a medium saucepan. Stir to combine.
- Bring the mixture to a medium boil over medium-high heat, stirring occasionally. You'll hear and see the cranberries starting to pop — this is normal and exactly what you want.
- Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring frequently, until the cranberries have all burst, the sauce has thickened to your liking, and it coats the back of a spoon.
- Stir in the cinnamon, vanilla extract, and a pinch of sea salt. Taste and adjust sweetness by adding another tablespoon of maple syrup if needed.
- Remove from heat and allow to cool to room temperature. The sauce will continue to thicken as it cools. Transfer to a jar or airtight container and refrigerate until ready to serve.
Notes
Make-Ahead: This sauce keeps in an airtight container in the fridge for up to 2 weeks and tastes better after 24 hours. Freeze for up to 3 months.
Sweetness: Start with 1/4 cup maple syrup and adjust to taste after cooking — the apple variety and cranberry tartness vary.
Texture: For a smoother sauce, use an immersion blender after cooking and strain through a fine mesh sieve.
Variation: Add 2 tablespoons of Grand Marnier or bourbon with the orange juice for an elevated, adult version.
Nutrition
Calories: 65kcalCarbohydrates: 17gSodium: 20mgFiber: 2gSugar: 12g