This maple cranberry sauce transforms fresh cranberries into a glossy, sweet-tart condiment that beats store-bought versions every time. The pure maple syrup adds a rich, caramel-like depth that makes this maple cranberry sauce the star of any holiday table, and you’ll love how easy it is to make from scratch.
SERVES: 4 | PREP: 5 MIN | COOK: 15 MIN | TOTAL: 20 MIN
Ingredients
Cranberry Base
| Ingredient | Amount |
|---|---|
| Fresh cranberries | 12 oz (about 3 cups) |
| Pure maple syrup | ¾ cup |
| Orange juice | ¼ cup |
Flavor Enhancers
| Ingredient | Amount |
|---|---|
| Orange zest | 1 tablespoon |
| Ground cinnamon | ¼ teaspoon |
| Kosher salt | Pinch |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Rinse 12 oz fresh cranberries under cold water in a colander, picking out any soft or shriveled berries. Pat them dry with a clean kitchen towel so they won’t splatter when heated.
Step 2: Zest one orange using a microplane or fine grater to get 1 tablespoon of zest. Stop when you hit the white pith—it’s bitter and will ruin your sauce.
Step 3: Juice the same orange to get ¼ cup orange juice. Strain out any seeds with your fingers or a small strainer.
Phase 2: Cooking the Sauce (15 minutes)
Step 4: Pour ¾ cup pure maple syrup into a medium saucepan over medium heat. Use Grade A Dark Color maple syrup for the best flavor—it has a deeper, more robust taste than lighter grades.
Step 5: Add the ¼ cup orange juice to the maple syrup and stir with a wooden spoon. Heat for 2 minutes until tiny bubbles form around the edges but it’s not boiling yet.
Step 6: Add all the fresh cranberries to the warm maple mixture. They’ll look shiny and start to glisten as the liquid coats them.
Step 7: Increase heat to medium-high and bring to a gentle boil. You’ll hear a soft bubbling sound—that’s exactly what you want.
Step 8: Once boiling, reduce heat to medium-low and maintain a steady simmer. The mixture should bubble gently but not violently, about one bubble per second.
Step 9: Stir every 2-3 minutes as the cranberries cook. After about 7 minutes, you’ll hear them start to pop—this is the pectin releasing, which thickens your sauce naturally.
Step 10: Continue simmering for 10-12 minutes total. The cranberries will burst open and the liquid will reduce by about one-third. It should coat the back of your spoon and slowly drip off.
Step 11: Stir in 1 tablespoon orange zest, ¼ teaspoon cinnamon, and a pinch of salt. The salt balances the sweetness and makes all the flavors pop.
Step 12: Cook for 2 more minutes while stirring constantly. The sauce will be loose and liquidy—don’t worry, it thickens dramatically as it cools.
Phase 3: Cooling & Serving
Step 13: Remove from heat and let sit in the pan for 5 minutes. You’ll see it start to gel already.
Step 14: Transfer to a serving bowl or mason jar. Don’t cover it yet—trapped steam creates condensation that waters down your sauce.
Step 15: Cool to room temperature, about 30 minutes. The sauce will thicken to a perfect spooning consistency as the pectin sets.
Step 16: Once cool, cover and refrigerate for at least 2 hours before serving. It will firm up even more in the fridge.
Chef’s Notes
Maple Grade Matters: Dark Grade A maple syrup (formerly Grade B) has a stronger maple flavor that stands up to the tart cranberries better than lighter grades.
Don’t Skip the Orange Zest: The oils in orange zest add brightness that cuts through the richness. Juice alone won’t give you the same flavor punch.
Texture Control: For a smoother maple cranberry sauce, mash half the berries with a potato masher after they pop. For chunky sauce, leave them whole.
Make It Ahead: This sauce tastes even better after 24 hours in the fridge as the flavors meld together.
Nutrition Information (Per Serving)
- Calories: 165
- Protein: 0.5g
- Carbohydrates: 42g
- Fat: 0.2g
- Fiber: 2.5g
- Sugar: 36g
- Sodium: 35mg
Delicious Variations
Spiced Maple Cranberry: Add ¼ teaspoon ground ginger and 2 whole cloves during cooking for a warming kick. If you love bold flavors, try this spicy cranberry sauce for even more heat.
Bourbon Maple: Stir in 2 tablespoons bourbon after removing from heat for an adult-friendly version with complex caramel notes.
Apple Maple Cranberry: Replace half the orange juice with fresh apple cider and add ¼ teaspoon nutmeg for a cozy fall twist.
Light Maple Version: Cut the maple syrup to ½ cup and add 2 tablespoons honey for a less sweet option. For more ways to reduce sugar, check out this healthy cranberry sauce recipe.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 2 weeks. The sauce actually improves after a few days as flavors develop.
Freezer: Freeze in a freezer-safe container for up to 3 months. Leave ½ inch headspace because it expands when frozen.
Thawing: Move to the fridge 24 hours before serving. Never thaw at room temperature—cranberries can spoil quickly.
Reheating: Warm gently in a saucepan over low heat, stirring frequently. Add 1-2 tablespoons water if it’s too thick after freezing.
Troubleshooting Common Issues
Problem: Sauce is too runny The sauce will be thin when hot—that’s normal. Let it cool completely before judging consistency. If still runny after 2 hours in the fridge, return to the pan and simmer 5 more minutes to reduce further.
Problem: Sauce tastes too tart Stir in 2-3 tablespoons additional maple syrup after cooking. Taste between additions—you can always add more but can’t take it away.
Problem: Cranberries didn’t pop Your heat was too low. Increase to medium-high and boil more vigorously. Every berry should burst by the 12-minute mark.
Problem: Sauce is grainy or crystallized This happens when maple syrup gets too hot too fast. Next time, heat the syrup gradually and don’t let it boil before adding the cranberries.
Problem: Sauce is too sweet Add 1 tablespoon fresh lemon juice to brighten and balance the sweetness. The acidity cuts through the maple sugar perfectly.
Equipment Essentials
- Medium saucepan (2-3 quart capacity)
- Wooden spoon for stirring
- Microplane or fine grater for zesting
- Measuring cups and spoons
- Colander for rinsing cranberries
- Citrus juicer (or just your hands)
- Serving bowl or mason jar
Shopping List
Produce Section
- 1 bag fresh cranberries (12 oz)
- 1 large orange
Baking Aisle
- Pure maple syrup (need ¾ cup)
- Ground cinnamon
Pantry
- Kosher salt
Success Secrets
1. Use Fresh, Not Frozen: Fresh cranberries give the best texture and pop more reliably. Frozen ones release too much water and make the sauce watery.
2. Don’t Stir Too Much: Excessive stirring breaks down the berries before they pop naturally. Stir every 2-3 minutes only.
3. Low and Slow Wins: A gentle simmer produces glossy, thick sauce. High heat makes it foamy and breaks down the pectin too fast.
4. Cool Uncovered: Covering hot sauce traps moisture that thins the final consistency. Always cool completely uncovered first.
5. Taste Before Storing: The sauce should be sweet-tart and balanced. Adjust maple syrup or add a squeeze of lemon juice before refrigerating since flavors mellow when cold.
