Simple Cranberry Orange Sauce with Maple Syrup 🌱 This easy, vibrant vegan cranberry sauce recipe will be a welcomed addition to your Thanksgiving or holiday table. Made with whole cranberries sweetened with pure maple syrup, combined with juicy fresh oranges and a hint of spice. How nice!
1cuporange segmentssegmented and cut into ½" pieces
1pinchpumpkin spicecinnamon, nutmeg, cloves
Wash and rinse cranberries - drain in strainer or colander
Wash and rinse orange(s) and grate peel for zest (1 tsp). Remove peel and separate orange into segments. Remove as much of the white pith from the segments as possible. Cut segments into roughly ½" pieces. Set aside.
Combine maple syrup and water in a medium saucepan. Place on stove over high heat and bring to a boil.
Add cranberries to boiling water and syrup. Reduce heat and simmer for 10 minutes, until cranberries are softened and cooked.
Transfer hot cranberries and liquid into medium size bowl. Stir in orange pieces and spice. Add more spice as desired. Sprinkle with orange zest.
Cover and refrigerate until ready to serve. Sauce will thicken as it cools. Sprinkle with additional zest before serving.
🥕I used fresh Mandarin oranges in this recipe, but you can use any variety of oranges or tangerines. Be sure to remove as much of the white pith as you can - otherwise it can add a bitter flavor to the sauce. You can also use canned orange segments if necessary.🥕I suggest using just a pinch (approx ⅛ teaspoon total) of spice. A little bit can go a long way. You can always add more if desired. I like to use a combo of ground cinnamon, nutmeg and cloves. You can also use pumpkin spice.🥕Refrigerate sauce until ready to serve. Give it a stir and sprinkle a small amount of orange zest on top. Cranberry sauce is best consumed within 3 days.🥕This recipe yields approx 2 cups of cranberry sauce.