Ingredients
12 ounces (340 g) fresh or frozen cranberries*
1/2 cup (120 ml) fresh-squeezed orange juice* (about 1 large orange)
1/4 cup (60 ml) grade A maple syrup
1 teaspoon vanilla extract
Optional add-ins: ½ teaspoon orange zest, cinnamon stick, 1/4 teaspoon nutmeg, chopped pecans, blueberries, etc.
Instructions
Add all ingredients to a medium pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 6-8 minutes. Stir the mixture frequently to ensure nothing burns or sticks to the pan. The filling is “done” once it has thickened and most of the cranberries have popped.
Use a fork or potato masher to pop the remainder of the cranberries, if desired. Let cool completely before serving as desired; leftovers will keep in the fridge for up to one week.
Notes
Cranberries: frozen cranberries work well here, but you will need to simmer them for an additional 1 to 2 minutes as they release more liquid in cooking
Orange Juice: There isn’t a huge final difference in flavor if you use fresh or pasteurized OJ, since the mixture is being cooked. Use whatever is easier for you!
Sweetener: maple syrup can be replaced with equal parts date syrup, vegan honey, coconut sugar, or brown sugar
https://frommybowl.com/healthy-cranberry-sauce/print/6806/
