This thick and tangy maple cranberry sauce gets sweetness from maple syrup, tangerine and cinnamon. Easy to make on the stove in 30 minutes, and delicious on holiday dishes.
I never used to get excited about cranberry sauce. Until this one!
Maple syrup tames the tart berries, while citrus and spice play supporting back-up rolls, letting the clean flavor of the berries come through. With all the richness of food during the holidays, the hint of bitter tartness of cranberries is a welcome addition.
I've been loving this compote over dutch babies and spooned over yogurt, but it would make a grand addition to any Thanksgiving table, too.
Plus it's stupid easy to make – just throw everything into a pot and give it a simmer. No need to chop the berries, they break down during the cooking process and turn out a chunky jam.
This recipe can easily be made ahead, and it keeps well for up to several weeks.
How to Use It
Some favorite pairings.
- Serve it as a side dish with a holiday meal.
- Swirl it into yogurt or oatmeal for breakfast.
- Spread it on gluten-free biscuits or almond flour scones.
- Dollop it over paleo crepes, gluten-free buttermilk pancakes, or gluten-free dutch babies.
Enjoy!
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30-Minute Maple-Sweetened Cranberry Sauce
Print Recipe Pin RecipeIngredients
- 8 ounces whole cranberries (fresh or frozen) (2.25 cups, 225 g)
- ½ cup maple syrup (120 ml)
- zest and juice from 1 small orange or medium tangerine
- 1 (3”) cinnamon stick
- ¼ cup water (60 ml)
Instructions
- In a medium saucepan, combine the cranberries, maple syrup, tangerine zest and juice, cinnamon stick and water.
- Bring to a simmer over medium-high heat, then lower the heat to maintain a low simmer and cook, stirring occasionally, until the cranberries have broken down a bit and thickened into a compote, 25-30 minutes.
- It will continue to thicken as it cools. Serve warm, chilled, or at room temperature.
- The sauce keeps well, refrigerated airtight, for up to 2 weeks.
Notes
Nutrition
Heather (Delicious Not Gorgeous) says
i hear you- tart, fresh, clean flavors are super appealing now after i've eaten so much sugar and butter. and i never get my cranberry sauce craving totally satisfied after thanksgiving, so this sounds perfect! might have to make a batch right now so i can swirl some into my oatmeal tomorrow.
Gaby Dalkin says
Any way we can cut refined sugar is a bonus! Love the addition of satsumas!
Ksenia @ At the Immigrant's Table says
Making it right now - have all the ingredients! Looking forward to spooning it on overnight chia pudding in the morning. Thanks, Alanna - hope you're having a lovely winter break!
Lydia Hopkins says
This seems wonderful! Can you advise me how to use it - do you think it is better on a cake or in a cream, or maybe something else? Thank you!
Kate says
Tried it with pancakes last Sunday and what can I say...EXQUISITE TASTE! Thanks for sharing!
Rebecca says
I just bought some fresh cranberries and was going to just make the traditional cranberry/orange relish, but this sounds (and looks) so much better!
Alanna says
Nice! Let me know how you like it if you give it a go. :)
Rosa María Aldana Armas says
¡Gracias.. Se oye y ve deliciosa!
Lea Grant says
Alanna, I want to make this... but can you believe it Im allergic to maple now. 👿 I’m thinking of trying it without the maple and adding honey afterwards (so it stays raw.) Do you think it’s necessary to cook the sweetener WITH the berries so they soak it up?
Alanna says
Aw sorry to hear that! Did you try it??
Alisa says
Thank you so much for this amazing recipe, Alanna! I've been making it for several years for ourselves and to give away around Christmas. It's so good, I love to eat it by spoonfuls with my tea. It's a perfect treat!
Alanna Taylor-Tobin says
Aw I'm so glad you're loving this cranberry goodness! Such a great gift, and I could totally eat it by the spoonful too :D