Cranberry sauce isn’t just for Turkey Day. In fact, the best part about this sauce is how versatile it is year-round. Use it to top your yogurt, toast, or morning baked treats, or add some pizzazz to baked chicken midweek. But whether you make this sauce in November or July, your house will smell super festive.
INGREDIENTS
3 cups Naturipe® Cranberries, fresh or frozen
1/4 cup maple syrup
1/2 teaspoon orange zest
1/2 cup water
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans (optional)
DIRECTIONS
1. Combine Naturipe® Cranberries, maple syrup, orange zest, water, and cinnamon in a medium saucepan and
bring to a boil.
2. Reduce to a simmer and cook about 8–10 minutes, occasionally stirring, until cranberries are soft and have
begun to burst.
3. Remove from heat and gently stir in chopped nuts, if desired.
4. Transfer sauce to a bowl and let cool for about 30 minutes in the refrigerator.
5. Keep refrigerated for up to 14 days or freeze for later.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OK
Cranberry
