Easy homemade cranberry sauce recipe! Maple Cranberry Sauce is made with maple syrup instead of white sugar for even more fall flavor!
The dinner rolls and the cranberry sauce have always been my favorite parts of Thanksgiving dinner.
The turkey is nice. The veggies are good. But the things that I get the most excited about are the rolls and the cranberries. It doesn’t matter whether it’s jellied or whole berry; I just love cranberry sauce!
This Maple Cranberry Sauce is a nice twist on the usual whole berry cranberry sauce. The maple and the orange just give it a little extra depth, but the cranberry flavor still shines through.
Plus, it’s extremely easy to make, and it only takes about 15 minutes to whip up.
How To Make Cranberry Sauce
Add the maple syrup, water, orange juice, and cranberries to a saucepan. You’ll want at least a medium saucepan because the mixture will bubble up as it cooks.
Bring it to a boil. Reduce the heat, and simmer for 10 minutes.
Remove the cranberry sauce from the heat and stir in the orange zest. Let the cooked cranberry sauce come to room temperature and then cover and chill before serving.
Does Cranberry Sauce Need To Be Refrigerated?
It does. The cranberry sauce will set up as it chills, and it’s best stored in the fridge.
Can You Freeze Cranberry Sauce?
You can! Let the cooked cranberry sauce come to room temperature. Store in a resealable freezer-safe container.
Recipes That Go Well With Cranberry Sauce
If you’ve tried this maple cranberry sauce recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Maple Cranberry Sauce
- 1 cup real maple syrup
- 1/2 cup water
- 1/4 cup fresh orange juice
- 3 cups fresh cranberries
- 1 teaspoon orange zest
- Bring maple syrup, water, orange juice, and cranberries to a boil in a saucepan.
- Reduce heat, and simmer for 10 minutes, stirring occasionally.
- Remove from heat, and stir in orange zest.
- Pour cranberries into a serving dish, and let come to room temperature.
- Cover, and chill until ready to serve.
Originally published 11/19/14. Updated with new photos and tips 11/16/19.
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