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Cranberry Sauce with Maple Syrup and Orange Zest
A tangy and flavorful cranberry sauce sweetened with maple syrup and brightened with orange zest. Perfect for Thanksgiving or Christmas.
Prep Time
5 minutes
Total Time
25 minutes
Calories
153 kcal
Difficulty
Easy
Equipment
2 items
Cost
£1.05/serving
Ingredients
Servings
6
12ouncesFresh Cranberries(Rinsed and sorted)
£3.00
0.5cupMaple Syrup(Pure maple syrup recommended)
£2.50
0.5cupOrange Juice(Freshly squeezed)
£0.60
1tablespoonOrange Zest(From one medium orange)
£0.20
0.3cupWater(Optional, for consistency)
00.1teaspoonPinch of Salt(Enhances flavors)
0Total Cost
£6.30
£1.05 per serving
Instructions
- 1.Combine the cranberries, maple syrup, orange juice, orange zest, water (if using), and salt in a medium saucepan.
- 2.Bring the mixture to a boil over medium-high heat.
- 3.Reduce the heat to low and simmer for about 15-20 minutes, or until the cranberries have burst and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- 4.Remove the saucepan from the heat and let the cranberry sauce cool completely. It will thicken further as it cools.
- 5.Transfer the cranberry sauce to a serving dish and refrigerate until ready to serve. The sauce can be made 1-2 days in advance.
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My Notes
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Nutrition Information
Nutrition per serving (88g)
153 kcal / 640 kJ
Carbs
39.4g
15% of RDA
Fat
0.1g
0% of RDA
Protein
0.2g
0% of RDA
Detailed Breakdown
Fibre
2 g
7% of RDA
Sugar
33.2 g
37% of RDA
Sodium
25 mg
1% of RDA
Saturated Fat
0 g
Chef's Tips
For a smoother sauce, use an immersion blender to partially blend the cranberries after they have cooked.
Adjust the amount of maple syrup to your preference for sweetness.
Add a pinch of ground cinnamon or ginger for extra warmth and spice.
For a chunky sauce, leave some of the cranberries whole.
Store in an airtight container in the refrigerator for up to 5 days.
Cooking Equipment
Saucepan
Zester
Wine Pairings
No wine pairing suggestions available for this recipe.
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