Raise your hand if you love cranberry sauce from a can. Me too. But I don’t love the high amount of sugar, I don’t love the process, and I don’t love the acidic juice leaching can chemicals into the sauce. So instead, I make my own, which takes less time than it does to pick up a can at the grocery store, has less sugar, and can be flavored any way you’d like.
Cranberry and orange are a classic pair, and if you don’t have an orange, a clementine will do. When gently simmered with zest and juice and maple and rosemary, the berries burst open (you’ll hear them pop), releasing pectin and creating a sweet and tart saucy relish. It beats the canned variety every time.Print
- 24 oz. fresh cranberries
- 1/2 cup maple syrup
- Zest and juice of 1 orange
- 1 sprig fresh rosemary
- ¼ tsp. gray sea salt
- In a medium saucepan heat cranberries, maple syrup, zest, juice, rosemary, and salt over medium heat. Bring to boiling, reduce to a simmer. Cook, stirring, until cranberries soften and juice thickens, about 20 minutes.
- Discard rosemary sprig. Transfer cranberry sauce to a serving dish. Cover and refrigerate 1 hour or until ready to serve. Serve chilled or at room temperature.