In an attempt to reduce refined sugar, things have gotten a little nutty out there. There are certain things that, as far as I am concerned, require a whole heap of white sugar. Sweet cranberry sauce is one such thing, raspberry jam and my Nana’s shortbread are a couple of others. If you like your cranberry sauce sweet, you go for it. You will catch no flack from me this Thanksgiving. If, however, you want to try something a little different, here’s my take. I’m partial to the tartness of this version myself.
4 cups fresh (or frozen) cranberries
2 tsp orange zest
3 oranges — juiced about 1 cup
3/4 cup maple syrup
Zest your oranges and then squeeze them for their juice.
In a pot bring to boil juice and zest. Add cranberries — you will hear popping as the skins break. Stir in maple syrup.
Let simmer until you achieve thick, goopy consistency — about 20 minutes — stirring occasionally.