so i admit i've never been big into homemade cranberry sauce- fresh cranberries are something i like the idea of until i actually eat them. they're so cute and festive, but it turns out the real thing doesn't taste anything like the jellied version that's been preserved in sugar. bummer.
fortunately this recipe with the addition of orange zest, a little sugar, and hint of maple syrup sweeten it up enough to be a good compromise between canned and fresh. it also doesn't hurt that this can be made a few days in advance, saving you precious time and effort on turkey day.
| ingredients |
3 cups fresh cranberries
1/3 cup pure maple syrup + more if needed
1/4 cup granulated sugar
1 tablespoon orange zest
1/2 cup fresh orange juice
1/2 cup water
a cinnamon stick
| method |
rinse the cranberries and set aside.
place a medium-sized saucepan over medium heat and add the cranberries, maple syrup, sugar, 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, about 15-20 minutes.
taste for sweetness. If it's too tart, add more syrup and/or sugar - a tablespoon at a time - until desired sweetness is achieved.
remove from the heat and let cool completely. store in an airtight container, refrigerated for up to 4 days.
made to border