Orange-Maple Cranberry Sauce

From Cook's Country | October/November 2009

Why this recipe works:

The standard back-of-the-bag recipe for Orange-Maple Cranberry Sauce was a little soupy. Cranberries contain a lot of water, and cutting down on the additional liquid yielded the ideal consistency. We found frozen cranberries worked equally well as fresh, but we needed to increase the cooking… read more

The standard back-of-the-bag recipe for Orange-Maple Cranberry Sauce was a little soupy. Cranberries contain a lot of water, and cutting down on the additional liquid yielded the ideal consistency. We found frozen cranberries worked equally well as fresh, but we needed to increase the cooking time slightly. Leaving our Basic Cranberry Sauce on the stove for too long left us with a mushy red mash, so it was important to keep a close eye on it as it cooked.

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Makes about 2 cups

Fresh and frozen cranberries work equally well. If you are using frozen, add one to two minutes to the cooking time. Be sure to use real maple syrup, not the maple-flavored stuff. See below for our tips for easy citrus segmenting.

Ingredients

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