Orange Maple Cranberry Sauce Recipe

Thanksgiving is less than a month away, and I could not be more excited. Iโ€™ve already got my menu all set! ๐Ÿ™Œ๐Ÿฝ

๐ŸŠ ๐ŸŠ And today I wanted to share the recipe for my delish orange maple cranberry sauce in partnership with Uncle Mattโ€™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. ๐Ÿ’•๐Ÿ’•

This recipe is a healthier spin on this family favorite . It also freezes stunningly and itโ€™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 Mattโ€™s organic orange juice ( pulp free) 
1/2 cup water
Cinnamon stick or a few tablespoons of ground cinnamon if you donโ€™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 itโ€™s too tart, add more syrup โ€“ a tablespoon at a time โ€“ 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 โ€“ 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 Mattโ€™s but all opinions and words are my own.

Shop My Fall Kitchen Staples Below: