Cranberry-Orange-Maple Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup white sugar
- 1½cups water
- 112-ounce bag fresh cranberries
- Grated rind of one orange
- Juice of one orange
- ¼cup maple syrup
- 1tablespoon coarsely chopped candied ginger
Preparation
- Step 1
Mix sugar with water and bring to boil. Simmer over moderately high heat for about 5 minutes, or until liquid becomes slightly syrupy.
- Step 2
Add cranberries and simmer an additional 5 minutes, or until berries begin to pop. Add orange rind, juice, maple syrup and ginger and simmer another 2 to 3 minutes.
- Step 3
Pour sauce into hot, sterilized jars. Sauce will keep in refrigerator two to three weeks. It may be frozen for longer storage.
Private Notes
Comments
In advanced prep for T Day, I figured I would make this yummy sounding cranberry sauce ahead if time. Hmmmm - Wonder where I went wrong - I followed directions exactly - BUT - sauce never gelled so now I have a delicious-tasting cranberry/orange/ginger SOUP! Any thoughts?
I reduced water by half as recommended by other cooks, and result was only 2.5-3 cups of cranberry sauce which now isn’t enough fir dinner guests. The challenge, though, is I like the flavor with 1/2 water and a single bag of berries. You’ll need to play with the recipe for your taste.
After reading the notes of others I halved the water and added a chopped apple. The flavor of the apple wasn’t prominent. The sauce jelled nicely and is delicious. I think I’m going to add a 5 spice pod while it simmers the next time that I make it.
Proportions seemed wrong, as others have mentioned, so I adjusted to keep from being watery and too sweet. Good flavo combination, though.