In an attempt to reduce refined sugar, things have gotten a little nutty out there. There are certain things that, as far as I am concerned, require a whole heap of white sugar. Sweet cranberry sauce is one such thing, raspberry jam and my Nana’s shortbread are a couple of others. If you like your cranberry sauce sweet, you go for it. You will catch no flack from me this Thanksgiving. If, however, you want to try something a little different, here’s my take. I’m partial to the tartness of this version myself.
- 4 cups fresh (or frozen) cranberries
- 2 tsp orange zest
- 3 oranges - juiced about 1 cup
- 3/4 cup maple syrup
Zest your oranges and then squeeze them for their juice.
In a pot bring to boil juice and zest.
Add cranberries - you will hear popping as the skins break.
Stir in maple syrup.
Let simmer until you achieve thick, goopy consistency - about 20 minutes - stirring occasionally.
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