Orange Maple Cranberry Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 cups Cranberries, fresh or frozen
  • 1 tbsp Orange, zest

• Condiments

  • 1/3 cup Maple syrup + more, pure

• Baking & Spices

  • 1 Cinnamon stick

• Drinks

  • 1/2 cup Orange juice, fresh

• Liquids

  • 1/2 cup Water

Found on kitchentreaty.com

Description

Ingredients

• 3 cups fresh or frozen cranberries
• 1/3 cup pure maple syrup + more if needed
• 1 tablespoon orange zest
• 1/2 cup fresh orange juice
• 1/2 cup water
• Cinnamon stick

Directions

• Rinse the cranberries. Discard any mushy or underripe berries and stems.  Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes.  Taste for sweetness. If it’s too tart, add more syrup – a tablespoon at a time – until the sauce tastes sweet enough for you.  Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months – I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.