Easy Maple Cranberry Sauce {refined sugar-free}

This thick cranberry compote gets sweetness from maple syrup, tangerine and cinnamon. Perfect for sweet or savory dishes.

Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce

I never really get excited about cranberry sauce – I can take or leave it – but the other morning, I threw some ingredients together and cooked it into this thick compote, and wow. The maple tamed the tart berries, and the tangerine 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, a the hint of bitter tartness of cranberries has been a welcome addition at breakfast.

Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce

Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce

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. This recipe was inspired by one from Cookie + Kate, with enough maple syrup to tame the astringency of the berries and a little kiss of tangerine zest and juice and cinnamon.

Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce

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.

Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce

This recipe makes more sauce than you’ll need for one dutch baby, and it keeps well for up to several weeks.

Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce-15

Enjoy!

Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce

Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce
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Easy Maple Cranberry Sauce {refined sugar-free}

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This thick cranberry compote gets sweetness from maple syrup, tangerine and cinnamon. Perfect for sweet or savory dishes.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 8 servings, makes 1.5 cups

Ingredients

  • 8 ounces whole cranberries (fresh or frozen) (2.25 cups, 225 g)
  • ½ cup maple syrup (120 ml)
  • zest and juice from 1 medium tangerine (such as Satsuma)
  • 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

Adapted from Cookie + Kate.
Nutritional values are based on one of eight servings.

Nutrition

Calories: 74kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 88mg | Fiber: 2g | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 6.7mg | Calcium: 33mg | Iron: 0.1mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce

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8 thoughts on “Easy Maple Cranberry Sauce {refined sugar-free}”

  1. 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.

  2. 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!