Cranberry sauce with maple

Maple Cranberry Sauce

By: Laura Sorkin

Prep Time: 2 minutes

Cook Time: 8 Minutes

Servings: 1 cup

If you are thinking of skipping a homemade cranberry sauce in favor of the canned, jiggly stuff, consider that this will be finished before Aunt Miriam has time to get into it with Cousin Phil. Fresh cranberries make all the difference and you control the sweetness. For the basic sauce, add maple syrup, brown sugar, and orange juice to the berries and cook it down to a jammy consistency. You can leave it there (it is already a stunning, garnet bowl of tart deliciousness) or you can summon your inner chef and add chopped ginger, rosemary, or a hint of chili – your choice. I have given you a starting point for the amount of sugar. Feel free to add more maple or brown sugar to your liking.

Ingredients

4 cups fresh cranberries
1/4 cup Runamok Sugarmaker’s Cut, Sugarmaker’s Dark, or Ginger Infused Maple
1 Tbsp brown sugar
Juice of one orange
pinch of salt
sliced orange rind or chopped rosemary (optional)

Instructions

1 Wash the cranberries and pick through them to remove any that look brown or squishy.
2 Place in a medium-sized pot and add the maple syrup, brown sugar, and orange juice.
3 Bring to a boil over medium-high heat and then reduce to a simmer. Cook until all of the berries have burst and the consistency is jammy (5-8 minutes). If you are adding any extra seasoning like ginger or rosemary, add a sprinkling of them now and let cool.
4 Serve at room temperature.