Ingredients
- 3 cups whole cranberries fresh or frozen
- 3/4 cup 100% orange juice
- 3/4 cup pure maple sugar *(you can sub in 1/2 cup maple syrup for the sugar)
- 1/4 tsp cinnamon
- Pinch nutmeg
- Optional add-ins:
- ginger allspice, orange zest for extra flavor*
Instructions
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Add your cranberries, orange juice and maple sugar or syrup to a medium saucepan and set the burner to medium heat on the stovetop.
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Stir and cook, bringing the cranberry mixture to a boil (about 5-10 mins), then lower the heat to a simmer and allow it to cook 5-10 more minutes, stirring and scraping the sides occasionally to prevent the sugar from burning, until most of the cranberries have burst and the sauce has thickened (it will thicken quite a bit while cooling as well.)
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Turn the heat off and stir in the cinnamon and nutmeg. Allow the sauce to cool for about 15 minutes in the saucepan. Once it's no longer too hot to handle, transfer to a container or dish, cover, and refrigerate if desired until cooled to your preference, then serve.**
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The cranberry sauce can be reheated as you like, served as a side dish or topping for anything, or used for cooking/baking in other recipes. Store leftovers in a lidded container in the refrigerator. Enjoy!
Recipe Notes
*You can also use coconut sugar in place of the maple sugar - 3/4 cup.
**"Prep time" includes the time to cool before serving