Homemade Cranberry Sauce with Orange and Maple

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5 from 1 vote

Homemade Cranberry Sauce with Orange and Maple

Fresh cranberries, orange, lemon and ginger, sweetened with maple syrup. Stovetop or Instant Pot.

Prep Time2

Cook Time20

Total Time22

Course: Sauces, Side Dish

Cuisine: American

Keyword: Cranberry Sauce, cranberry sauce with orange, homemade cranberry sauce, homemade cranberry sauce with orange, Instant Pot, Thanksgiving Sides

Servings: servings

Author: Silvia Dunnirvine

Ingredients

16 oz fresh cranberries or frozen
1/2 cup orange juice, from 1 orange (plus zest)
1 whole lemon juiced, zest optional
1 inch slice fresh ginger, peeled
1/3 cup maple syrup, or to taste

Instructions

Stove Top Instructions

Add the cranberries, orange juice, lemon juice and ginger to a medium pot.
Cover and cook on low for 18–20 minutes, until the cranberries are soft, blistered and most have popped.
Remove the ginger. Mash the cranberries with the back of a wooden spoon.
Stir in the maple syrup. Taste and add more if you like.
Let it cool before serving; it thickens as it cools.

Instant Pot Instructions

Add the cranberries, orange juice and zest, lemon juice and zest, and ginger to the Instant Pot and stir.
Lock the lid and set the valve to sealing. Cook on high pressure for 5 minutes.
Let the pressure release naturally for 10 minutes, then release any remaining pressure.
Remove the ginger, mash the cranberries and stir in the maple syrup.
Serving the same day? Use Sauté for about 5 minutes to thicken.

Notes

Sweetness: cranberries are very tart. Start with 1/3 cup maple syrup and add more a tablespoon at a time.
Frozen cranberries: no need to thaw; add 2–3 minutes on the stovetop.
Thickness: the sauce sets as it cools. Thin it with a splash of orange juice, or simmer uncovered a few minutes to thicken.
Storage: fridge up to 1 week

Make ahead and storage

Make ahead: cook it up to 3 days before Thanksgiving. It tastes even better the next day.
Fridge: keep it in an airtight container for up to 1 week.
Freezer: freeze for up to 3 months, then thaw overnight in the fridge.

Nutrition