Maple Cranberry Sauce Without Refined Sugar
Maple cranberry sauce is a simple, bright condiment that brings together tart cranberries, warm citrus, and the deep caramel notes of pure maple syrup. This version skips refined sugar entirely, letting the fruit stay lively while still creating a glossy, spoonable sauce that feels right at home on a holiday table or alongside everyday roasted meats.
Ingredients
- 340 grams fresh or frozen cranberries
- 120 milliliters pure maple syrup
- 120 milliliters orange juice
- 1 teaspoon orange zest
- 60 milliliters water
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon fine sea salt
Instructions
- Rinse the cranberries if using fresh and discard any soft or damaged berries. If using frozen cranberries, there is no need to thaw them first.
- Add the cranberries, maple syrup, orange juice, water, orange zest, ground cinnamon, and sea salt to a medium saucepan. Stir to combine.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally as the cranberries begin to heat and the liquid loosens.
- Continue cooking for 10 to 15 minutes, stirring every minute or two, until most of the cranberries have burst and the sauce looks glossy and slightly thickened.
- If you prefer a smoother texture, gently press some of the softened cranberries against the side of the pan with a spoon. If you prefer a chunkier sauce, leave more of the berries whole.
- Remove the saucepan from the heat once the sauce is still a little looser than you want to serve it, because it will continue to thicken as it cools.
- Transfer the cranberry sauce to a heat-safe bowl or jar and let it cool for about 30 minutes. Serve warm, or refrigerate until chilled for a thicker texture.
Notes
Nutrition is an approximate estimate per serving based on 8 servings and will vary with the exact brand of maple syrup and the natural sweetness of the orange juice and cranberries.
Refrigerate the cooled cranberry sauce in an airtight container for up to 1 week.