Description
This lush cranberry sauce is sweetened with maple syrup and infused with orange, cinnamon, nutmeg and star anise. A must-have for any holiday table!
Ingredients
- 4 cups fresh or frozen cranberries
- 1–1/2 cups maple syrup (or more to taste)
- 1 orange
- 2 cinnamon sticks
- 1 star anise pod
- 1/2 teaspoon fresh grated nutmeg
- 1 tablespoon vanilla extract or 1 split vanilla bean
Instructions
- Rinse cranberries if fresh and add them to a saucepan. Cut orange in half and squeeze juice in to saucepan, catching any seeds. Add the squeezed out orange halves to the pan as well.
- Add everything else to pan and bring to a boil, then reduce heat to a simmer and cook for 10 minutes until a thick jammy consistency is reached.
- Remove from heat and remove orange halves and whole spices.
- Pour cranberry sauce into a clean glass jar and let it cool to room temp. Then cover and refrigerate until ready to use. Will keep refrigerated for up to 2 weeks. Sauce may also be canned in a hot water bath for a shelf life of up to 1 year.
Notes
- Recipe may be multiplied for larger batches.