This flavourful cranberry sauce could not be easier to make and can be made ahead of time, saving you time whilst you make the rest of the meal.
I have only tried the recipe with frozen cranberries so I’m not sure how it would work with fresh cranberries although I think it would just require a longer cooking time.
I like the cranberries to hold their shape as I prefer the texture of them but if you want more of a ‘shop-bought’ cranberry sauce, I would cook for longer and press the cranberries with the back of a wooden spoon or spatula.
Cranberries are well-known for helping ease/prevent urinary tract infections but they also have many other health benefits. They are a great source of vitamin C and antioxidants which help to support a healthy immune system.
-100ml fresh orange juice
-1/4 cup + 1Tbsp. maple syrup
-1 1/2 cups frozen cranberries
How To Make
Place the orange juice and maple syrup in a pan and bring to a boil.
Reduce heat to a simmer and add in the frozen cranberries, stirring to make sure the cranberries are coated.
Simmer for 5 minutes until the cranberries are softened but still retain their shape.
Remove from heat and allow to cool.
If serving immediately, use a slotted spoon and place cranberries in the serving dish and spoon over some of the juices.
If using the sauce later, scoop the cranberries into an airtight container with a slotted spoon and spoon over some of the juices, seal the container and place in the refrigerator. Will keep in the fridge for up to 4 days.