This Maple Orange Cranberry Sauce is my favorite dish to bring to the Thanksgiving feast!
I LOVE Thanksgiving and am here for all the foods this time of year. My family does a traditional Thanksgiving feast every year and with all the trimmings. And my most favorite dish to make and bring to our Thanksgiving feast each year? The cranberry sauce! Year after year, I make my homemade Maple Orange Cranberry Sauce for the Thanksgiving feast.
Once you make cranberry sauce homemade, you’ll never buy that jellied store-bought kind again. It’s the easiest thing in the world to make. It takes less than 10 minutes to cook and can be made ahead of time, and it’ll change the game (change the plate?) at your Thanksgiving feast.
This homemade cranberry sauce is made with just 4-5 ingredients, depending on your tastes with the spices. It’s the perfect combination of tart and sweet, and the hit of orange brightens it all up. If you like the taste of cloves, add them in. If you’re not a fan, simply leave the ground cloves out.
I love that this cranberry sauce is sweetened with maple syrup. Maple syrup gives such a delicious flavor (FYI: maple syrups from Vermont are hands down the best!). And while it is still a form of sugar, it does have some nutritional value in that it provides both minerals and antioxidants, making it a superior sweetener to sugar in my book.
You can make this cranberry sauce a few days ahead of time and store it covered in the refrigerator until you’re ready to serve it. If you’re serving a larger crowd, I’d suggest you go ahead and double the recipe. Because trust me, everyone is going to love it.
Maple Orange Cranberry Sauce (Vegan, Dairy Free, Gluten Free)
- 12 oz bag of fresh cranberries, rinsed
- Zest from 1 orange
- 6 tbsp pure maple syrup
- Juice from 1/2 orange
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
- Bring all ingredients to a boil in a medium saucepan over medium-high heat.
- Once the mixture is boiling, lower the heat to medium so that the mixture continues on a low boil, for about 8 minutes. You'll hear the cranberries "pop" one by one.
- Once most of the cranberries have popped, turn the heat off, stir well and allow to cool so that the mixture begins to thicken. You can also transfer it to the refrigerator at this time.
- This maple orange cranberry sauce can be made up to three days ahead of time. Store in a covered container in the refrigerator.