Orange Maple Cranberry Sauce Recipe
Thanksgiving is less than a month away, and I could not be more excited. I’ve already got my menu all set! 🙌🏽
🍊 🍊 And today I wanted to share the recipe for my delish orange maple cranberry sauce in partnership with Uncle Matt’s Organic Orange Juice!! I absolutely love their good-for-you delicious organic juices!! They are committed to farming sustainably and all of their products are free from GMOs and synthetic pesticides. 💕💕
This recipe is a healthier spin on this family favorite . It also freezes stunningly and it’s a super easy thing to make weeks ( or even months!) ahead of time!
3 cups fresh or frozen cranberries
1/3 cup pure maple syrup + more if needed
1 tablespoon orange zest
1/2 cup Uncle Matt’s organic orange juice ( pulp free)
1/2 cup water
Cinnamon stick or a few tablespoons of ground cinnamon if you don’t have a stick
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. Or 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. -
This post was sponsored by Uncle Matt’s but all opinions and words are my own.
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