This simple recipe is excellent for the holidays, or to accompany any roasted vegetables or add a tangy punch to your next buddah bowl. Many cranberry recipes include honey, but this one swaps out maple syrup. You don't need any pectin for this recipe, as the cranberries add all the thickener you need. I am adding a bit of zest to add some extra punch to this condiment.
This is a special treat because there is obviously a lot of sweetener in the form of maple syrup. Have you tried using a different sweetener, such as dates or stevia? Let us know in the comments how it goes!
Cranberry sauce
December 29, 2017
- Prep: 5 mins
- Cook: 15 mins
- Yields: 12 Servings
Directions
1Add the maple syrup and orange juice to a pan on the stovetop and bring to a boil.
2Once boiling, reduce to a simmer and add the cranberries to the pan.
3Stir regularly as the cranberries begin to “pop” and the juice will slowly start to thicken.
4Once thickened thoroughly, remove from heat and stir in the zest.
5Let cool, then serve!
This recipe has been inspired by Alton Brown's Cranberry Sauce, which I have made for many years - it incorporates the adjustments I make in practice.
Jen deHaan
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