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Easy Maple Cranberry Sauce {refined sugar-free}

Adapted from Cookie + Kate
Servings: 1 .5 cups


  • 8 ounces (2.25 cups, 225 g) whole cranberries (fresh or frozen)
  • ½ cup (120 ml) maple syrup
  • zest and juice from 1 medium tangerine (such as Satsuma)
  • 1 (3”) cinnamon stick
  • ¼ cup (60 ml) water


  • 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.
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