Homemade Maple Orange Cranberry Sauce
This homemade maple orange cranberry sauce is tart, glossy, and just sweet enough to spoon generously over turkey. Fresh orange juice goes into the pot with the berries, a cinnamon stick simmers alongside them, and a little orange zest stirred in at the end keeps the citrus flavor bright. Pure maple syrup gives the sauce a mellow sweetness that works just as well with a Christmas ham as it does on a leftover turkey sandwich.
Give it about 15 minutes on the stove, then tuck it into the fridge while you get on with the rest of dinner. It thickens as it cools, so you can make it the day before and bring it straight to the table when everything else is ready.
What You’ll Need
- Cranberries. One 12-ounce bag of fresh or frozen cranberries makes a batch. Sort through fresh berries and discard any soft or shriveled ones. Frozen berries can go straight into the saucepan.
- Pure maple syrup and granulated sugar. Maple syrup adds flavor, and a little granulated sugar rounds out the tartness. Use pure maple syrup for the maple flavor.
- Orange juice and zest. Zest one orange before squeezing it. Depending on how juicy it is, you may need a second orange to get a full half cup of juice. Grate just the orange-colored peel for a sweeter citrus flavor.
- A cinnamon stick. It adds a gentle warmth and lifts out easily once the berries are cooked.
- Fine salt. A small pinch balances the fruit and maple.
How to Make Maple Orange Cranberry Sauce
- Start the syrup. Put the orange juice, maple syrup, sugar, cinnamon stick, and salt in a medium saucepan. Warm over medium heat and stir until the sugar dissolves.
- Simmer the berries. Add the cranberries and bring the mixture to a gentle boil. Lower the heat and simmer uncovered, stirring occasionally, for 10 to 14 minutes. The berries will start to pop and the juice will turn glossy. Frozen berries may take a few extra minutes.
- Finish with orange zest. When most of the berries have burst and the liquid lightly coats a spoon, take the pan off the heat. Remove the cinnamon stick and stir in the zest. For a smoother spoonful, mash a few more berries against the side of the pan.
- Cool and chill. Transfer the sauce to a shallow container. Refrigerate promptly once it stops steaming, then cover once cold. Give it about an hour in the fridge, or make it the day before for one less thing to do at dinner.
Tips for Getting the Texture Right
Pull it off the heat while it’s still a little loose. If the sauce already looks as thick as jam in the saucepan, it can set up firmer than you’d like in the fridge. Look for burst berries suspended in a glossy liquid that lightly coats the back of a spoon.
Taste it before you chill it. Cranberries vary in tartness. Let a spoonful cool, taste it, and stir in another tablespoon of maple syrup if you’d like a sweeter sauce.
Adjust after chilling. If it sets too firmly, stir in orange juice or water a teaspoon at a time until it’s easy to spoon. If you prefer a smoother sauce, mash the berries while they’re warm.
What to Serve With Cranberry Sauce
- Roast turkey or glazed ham. The tart berries cut through rich gravy and sweet glaze.
- Baked Brie. Spoon it over the warm cheese and serve with crackers or toasted baguette.
- Turkey and stuffing sliders. Spread a thin layer on the buns before adding your leftovers.
- Yogurt or oatmeal. Swirl in a spoonful and add toasted pecans or granola for crunch.
- Vanilla cheesecake. Loosen a little chilled sauce with a splash of orange juice and spoon it over each slice.
Make Ahead and Store
Make the sauce a day or two before dinner. Transfer it to a shallow container and refrigerate promptly once it stops steaming, within two hours of cooking. Cover once chilled and use within 2 to 3 days of cooking. For longer storage, freeze it in a freezer-safe container with a little room at the top. Thaw it overnight in the fridge and stir before serving. Health Canada’s guidance on storing leftovers
Frequently Asked Questions
Can I use frozen cranberries?
Yes. Add them straight from the freezer and use the same measurements. Allow a few extra minutes if needed, and cook until most of the berries burst.
Can I use bottled orange juice?
Yes. Use pulp-free orange juice. If you have a fresh orange, add its zest at the end for a brighter flavor.
Can I make it without cinnamon?
Yes. Leave the cinnamon stick out for a brighter, more citrus-forward sauce. The cooking time stays the same.
Ingredients
Method
- Combine the orange juice, maple syrup, sugar, cinnamon stick, and salt in a medium saucepan. Heat over medium heat, stirring until the sugar dissolves.
- Add the cranberries and bring to a gentle boil. Reduce the heat and simmer uncovered for 10 to 14 minutes, stirring occasionally, until most of the berries have burst and the liquid lightly coats a spoon. Give frozen berries a few extra minutes if needed.
- Remove from the heat. Lift out the cinnamon stick and stir in the orange zest. Mash some of the berries with the back of a spoon if you prefer a smoother texture.
- Transfer to a shallow container. Refrigerate promptly once it stops steaming, then cover once cold. Chill for about 1 hour before serving. The sauce will thicken as it cools.
