5 from 2 votes

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.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 8 servings, makes 1.5 cups
Author: The Bojon Gourmet


  • 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)


  • 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.


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


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
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