This is the easiest cranberry sauce recipe I’ve ever come across and it tastes the best, too.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“The sweetness is provided by pure maple syrup rather than sugar, though you can sure dump in some of the white stuff if you like things less tangy. I use pure cranberry juice as the liquid, though you can certainly use orange, apple, or any of the other cranberry juice combinations.”
It’s all about the maple syrup, folks.
Ingredients
1 bag (12 Oz. Bag) Oce Spray Cranberries
1 cup Cranberry Juice (or Orange, Apple Or Any Ot¬her Juice Combination)
1 cup Pure Maple Syrup (not Pancake Syrup!)
3 Tablespoons Juice (you Could Also Do Orange Zest, Lemon Zest, Lemon Juice – Anything Citrusy)
Instructions
Wash bag of cranberries under cool water, then dump into a medium saucepan.
Pour in 1 cup of cranberry juice (or whatever juice you choose).
Pour in 1 cup maple syrup.
Add orange juice (you could also do orange zest, lemon zest, lemon juice – anything citrusy).
Stir together and turn heat on high until it reaches a boil.
Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.
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Quick Tip: Use fresh or frozen cranberries in this recipe.
Thank you to Ree Drummond for this great recipe.
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