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.

festive and delicious Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce in a bowl

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.

fruit in bowl

cranberries in pot

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.

big pot of 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 in a bowl

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 on crepe

Enjoy!

spoonful of Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce

Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce
5 from 2 votes

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!

empty pot of Gluten-Free Sorghum Buttermilk Dutch Baby, Maple Cranberry Sauce

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11 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!

  3. 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?