The most delicious and easy Cranberry Orange Sauce sweetened with pure maple syrup! It’s made extra special with a splash of vanilla extract, cinnamon, and bourbon if desired.This comes together in no time and is delicious on top of oatmeal or yogurt!
- Rinse cranberries, sorting through and removing any mushy ones. Place all ingredients except vanilla in a medium saucepan and bring to a boil over medium-high heat. If you like thinner cranberry sauce, you can add 1/3 cup or more of water.
- Reduce the heat to medium-low and simmer, uncovered, for about 12 minutes or until thickened. Stir in vanilla.
- Transfer sauce to a bowl to cool. Chill in the refrigerator before serving.
TO STORE/MAKE AHEAD: This lasts for 10 days in an air-tight container in the refrigerator.
TO FREEZE: Place cooled cranberry sauce in a freezer-safe container and freeze for up to two months. Thaw overnight in the refrigerator before using.
*LOWER SUGAR: I’ve made this recipe successfully using 1/4 cup maple syrup. It’s more tart of course, but still delicious! You may want to add 1/4 cup water or extra orange juice as well so it’s not too thick.