Orange Maple Cranberry Sauce with fresh apple is a bright and healthy addition to your holiday feast! Easy, fast, and can be made ahead. Maple-sweetened, and free of refined sugar, vegan and gluten-free!
What I love about Orange Maple Cranberry Sauce is that it is the perfect tart balance to rich foods. Cranberries are super high in antioxidants and support healthy gut flora among so many other benefits!
This sauce is super simple to make. The maple syrup gives rich flavor and mellows the tart cranberries, fresh orange zest give a bright balance, and fresh apple adds texture and more natural sweetness.
No need to keep it just to holiday meals. This sauce is a lovely condiment for sandwiches, roasted squash, lentil dishes, scones, waffles…you get the idea!
Ingredients in Cranberry Sauce
How to make Cranberry Sauce
Rinse and drain cranberries.
Bring to a simmer over medium heat, until lightly simmering, maple starts to bubble a bit and cranberries begin to pop, about 8 minutes.
It is okay if cranberries are in different stages of breaking down. Some will be popped, some will still be whole.
Zest an orange and cut away the peel and cut into small pieces (cranberry sized!). Dice apple.
Add zest, orange pieces and diced apple to cranberries. It is fine to add in while cranberries are still warm. The sauce will thicken up as it cools.
Refrigerate until ready to use. Best if used within 2 days.
Variations on Orange Maple Cranberry Sauce
Add one or more of the following:
- a tablespoon of red wine or bourbon added in to cook with the cranberries
- 1 teaspoon cardamom
- 1 teaspoon of vanilla
- up to a tablespoon of fresh grated ginger