This is the cranberry sauce that I like to make.
My husband loves it so much that he even spreads it on his morning toast, and it goes quickly! I often have to make another batch, it’s that good!
There is no granulated sugar in this recipe, only 1/3 cup of maple syrup. Packed with fresh or frozen cranberries, I also add a small chopped apple and a chopped mandarin (or a small orange) with some of the zest.
It’s thick, chunky, a bit saucy and loaded with antioxidants. It’s super easy to make. It was featured in my Walnut Hemp Lentil Pâté recipe.
- 2 cups fresh or frozen cranberries, divided in two parts
- 1/3 cup 100% maple syrup
- 1 small mandarin or clementine or half of an orange, finely zested (about 1 tbsp zest) and chopped small
- 3/4 of a regular-size apple (or one small), peeled and chopped small
In a small sauce pot, on medium-high heat on stove top, add 1 cup of the cranberries (keep the other cup aside for while). Add the remaining ingredients listed above.
Lower heat to medium-low and simmer/cook uncovered, mixing regularly for about 8 minutes. Some of the cranberries will pop.
After 8 minutes of simmering/cooking, add the remaining 1 cup of cranberries and simmer half covered on medium- low heat for another 8 minutes, or until thick and some cranberries have popped and others are whole.
Transfer into a separate heat-proof bowl and let cool completely on counter top.
Then transfer into a container that fits a lid and store in the refrigerator until ready to serve.
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