Maple Spiced Whole Berry Cranberry Sauce Recipe

Maple spiced whole berry cranberry sauce in a glass jelly jar with a brass spoon in it surrounded by fresh cranberries, oranges and whole spices.

5 from 2 votes

Maple Spiced Whole Berry Cranberry Sauce Recipe

Learn how to make the best homemade, thick and luscious whole berry cranberry sauce with this quick and easy recipe! This simple spiced cranberry sauce is sweetened with maple syrup and flavored with fresh orange juice and whole spices like cinnamon, nutmeg and star anise. A must-have for any holiday meal!

Prep Time5

Cook Time15

Total Time20

Course: Preserves, Condiments, Sauces

Cuisine: American

Keyword: whole berry cranberry sauce, spiced cranberry sauce, cranberry sauce

Servings: servings

Calories: 40kcal

Author: Kaity Farrell

Ingredients

4 cups fresh or frozen cranberries
1-1/2 cups maple syrup or more to taste
1 whole orange or 2 mandarins
2 whole cinnamon sticks or 1 teaspoon ground cinnamon
1 whole star anise pod or 1/4 teaspoon ground star anise or allspice
1/2 teaspoon fresh grated nutmeg
1 whole vanilla bean or 1 tablespoon vanilla extract
1/4 teaspoon kosher salt optional

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 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. If using vanilla extract, wait to add it after the sauce is finished cooking.
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.

Notes

Cranberry sauce will keep refrigerated for up to 2 weeks.
If the sauce seems too thick add a bit of water or more orange juice to thin it out as it simmers.
To thicken the sauce continue simmering it until the desired thickness is reached. Cranberry sauce will continue to thicken as it cools.
For longer storage freeze the cranberry sauce in freezer-safe containers for up to 6 months. Thaw in the refrigerator before using.
To preserve cranberry sauce for shelf stable storage fill sterilized jars with the hot cranberry sauce, cover them with sterilized lids and secure the lids with ring seals. Process the jars in a hot water canning bath for 10 minutes. Remove the jars from the canning bath and let them cool overnight then remove the ring seals and store them for up 12 months at room temperature in a cool dark cabinet or pantry.

Nutrition