Yield:Yields about 2 cups
Servings:10
Pure maple syrup makes all the difference here, so avoid artificially flavored syrup. Cooking the cranberries just until they burst prevents the sauce from becoming too thick.
Make Ahead Tips
The sauce may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
Delicious but do as the recipe says and when the cranberries start popping they're done. I made the mistake of trying to crush all the berries once they got to the popping stage.....
I loved this recipe. Easy and tastes delicious! I put the zest at the begining and the final result was amazing! It was a sucess at the dinner party! thanks!
I used 1/2 cup of good quality dark maple syrup, less 1/4 cup water and increased the OJ a bit in order to use the entire orange... it was fast, easy & fantastic!
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