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Cranberry Sauce with Maple Syrup Recipe
This Cranberry Sauce with Maple Syrup is the perfect, satisfying balance of sweet and tart, yet it's also refined-sugar-free, vegan, and low-sugar. Serve this make-ahead friendly sauce as a light side dish for your holiday dinner, or enjoy it year-round with sandwiches, desserts, breakfast, and more!
Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 6 servings
Calories: 489 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 12-ounce bag of fresh or frozen cranberries
- ⅓ cup maple syrup more as needed
- ⅓ cup water
- ¼ cup orange juice
- 1 cinnamon stick or ¼ teaspoon ground cinnamon - optional
- 1 tablespoon orange zest
Instructions
- Rinse cranberries: Place cranberries in a colander and rinse with cold water. Pick the old, shriveled ones and discard them.
- Add ingredients: Transfer the rest of the cranberries to a medium-sized pan and add the maple syrup, water, orange juice, and a cinnamon stick.
- Cook: Heat over medium heat, bring it to a boil, give it a stir, turn the heat down to medium-low*, and let it simmer for 10-12 minutes or until it reaches your desired consistency. Be sure to stir it a few times.
- Taste and adjust: As it simmers, cranberries will soften and pop, so don’t be alarmed. Taste for sweetness and add more maple syrup (in 1-tablespoon increments), if needed.
- Remove from heat and serve: Off the heat, carefully remove the cinnamon stick, and stir in the orange zest. Serve it warm, at room temperature, or cold.
Cup of Yum
Notes
- Cook the cranberry sauce as directed, cool it completely, and transfer it to an airtight container. Store in the refrigerator for 3-4 days.
- Store the cooled sauce in an airtight container in the fridge for up to 1 week.
- Once cool, store the cranberry sauce in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
- Thaw the frozen cranberry sauce overnight in the fridge.
- Servings: This recipe yields 1 1/2 cups of cranberry sauce.
- *Popping is completely normal. The cranberries will pop and sputter as they cook, which is completely normal. This means they are breaking down and releasing their natural sweetness.
- Make ahead: Cook the cranberry sauce as directed, cool it completely, and transfer it to an airtight container. Store in the refrigerator for 3-4 days.
- Storage: Store the cooled sauce in an airtight container in the fridge for up to 1 week.
- Freeze: Once cool, store the cranberry sauce in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
- Thaw: Thaw the frozen cranberry sauce overnight in the fridge.
Nutrition Information
Calories
489kcal
(24%)
Carbohydrates
124g
(41%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
22mg
(1%)
Potassium
665mg
(19%)
Fiber
15g
(60%)
Sugar
84g
(168%)
Vitamin A
364IU
(7%)
Vitamin C
87mg
(97%)
Calcium
198mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 489
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 124g | 41% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 22mg | 1% |
| Potassium | 665mg | 14% |
| Fiber | 15g | 60% |
| Sugar | 84g | 168% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 87mg | 97% |
| Calcium | 198mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.