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This orange cranberry sauce, sweetened with maple syrup, takes your favorite holiday condiment to a whole new level.
A traditional cranberry sauce is good, but it’s always struck me as a dish that could use a little something extra. Cranberries bring their own natural sweetness against that characteristic bitterness, but something’s still missing from the equation. That’s where this maple orange cranberry sauce comes in. The oranges add brightness and acidity, while the maple syrup rounds it out with a warm, rich sweetness. I knew this version had done its job when I caught my husband and son eating it straight out of the bowl, spoonful by spoonful. It’s great smeared over this juicy oven-roasted turkey breast or my air fryer turkey breast.
A Few Good Reasons to Make This
- Make-ahead friendly: It comes together days before the holiday and only gets better as it sits.
- Balanced, not one-note: The orange’s brightness and maple’s warmth keep it from tasting flat or purely tart.
- Naturally sweetened: Maple syrup instead of refined sugar for a warmer, more complex sweetness.
Ingredients at a Glance
A quick look at some of the essentials before we dive into the recipe:
- Cranberries: fresh or frozen work fine. The only difference will be that frozen cranberries may take a few extra minutes of simmering. Stick with the recipe measurements, because once the ice crystals melt, the moisture content stays virtually the same.
- Oranges: You’ll likely need 2 oranges to get the full 1/2 cup of juice. Add the finely grated orange zest while the sauce simmers, so the essential oils have time to infuse. You can stir in a bit more at the end for an extra hit of fresh aroma.
- Maple syrup: This softens the natural tartness of cranberries while adding a rich, complex warmth that plain white sugar just can’t match!
How to Make Maple Orange Cranberry Sauce
Step 1: Wash the Cranberries
Rinse the cranberries well under cool water. Shake to remove excess water and set them aside.
Step 2: Bring the Sauce Together
Transfer the orange juice, maple syrup, and water to a saucepan and bring to a simmer over medium heat. Once the liquid reaches a simmer, add the cranberries, orange zest, salt, and the clove. Stir well and bring the mixture to a boil.
Step 3: Simmer Until Cranberries Burst
Reduce the heat to medium-low. Cover the saucepan, leaving a bit of space for steam to escape. Simmer for 15 minutes, or until most of the cranberries have burst and the liquid has thickened. Stir occasionally during simmering, smashing some of the cranberries (sometimes they need a little help to burst).
Step 4: Stand and Cool
Remove the saucepan from the heat and let the mixture cool. When it’s time to transfer the cranberry sauce to a serving dish, spoon it out in small batches so you can easily find the clove and remove it. Cover the bowl and refrigerate until it’s time to serve.
Serve It With…
Storage Tips
Homemade cranberry sauce will last in the fridge in an airtight container for 10-14 days.
Maple Orange Cranberry Sauce
Ingredients
- 12 oz bag of fresh cranberries
- 1/2 cup fresh-squeezed orange juice (about 2 oranges)
- 1/2 cup pure maple syrup
- 1/2 cup water
- Zest of an orange (about a teaspoon)
- Pinch of sea salt
- 1 whole clove
Instructions
- Rinse the cranberries under cool water; set aside.
- Bring the orange juice, maple syrup, and water to a simmer in a medium-sized saucepan over medium-high heat. When simmering, add the cranberries, orange zest, salt, and the clove. Give everything a good stir and bring the mixture to a boil.
- Reduce the heat to medium-low and cover the saucepan, leaving a bit of space to let the steam out. Simmer for about 15 minutes or until most of the cranberries have burst and the mixture has thickened. Stir occasionally during the simmering process, smashing some of the cranberries in the process (sometimes they need a little help to burst).
- Remove the saucepan from the heat and allow the mixture to cool. When it's time to transfer the cranberry sauce to a serving dish, spoon out the cranberry sauce in small batches so you can easily find the clove and remove it.
- Cover the bowl, and set the sauce in the fridge to cool until it's time to serve.
I made this for Thanksgiving and it was perfect and a welcome upgrade from jellied cranberry sauce . Just the right amount of tartness. The maple syrup is the right choice to blend sweetness into the dish .Thank you for this new Thanksgiving staple !
I made this at Christmas 2021, it was fantastic!
I’ve tried a few of your recipes & loved them all!
Thank you so much, Judy!
Excellent recipe! will try!