Maple Vanilla Cranberry Sauce Recipe
This Maple Vanilla Cranberry Sauce is a deliciously vibrant and naturally sweet twist on the classic holiday condiment. Made with fresh or frozen cranberries simmered in pure maple syrup, fresh orange juice, and a blend of warm spices, this sauce is infused with the rich aroma of vanilla bean paste and a hint of citrus zest. It’s perfect for adding a luscious, tangy-sweet complement to turkey, chicken, or as a topping for desserts during festive seasons.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: About 1 ¼ cups
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Primary Ingredients
- 12 ounces fresh or frozen cranberries
- ¾ cup pure maple syrup
- ½ cup fresh orange juice
- ¼ cup brown sugar (light or dark, optional)
- 1 tablespoon orange zest (optional)
- 1 teaspoon vanilla bean paste (or extract)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon salt
Instructions
- Combine Ingredients. In a medium saucepan, add the cranberries, maple syrup, fresh orange juice, brown sugar, orange zest, ground cinnamon, ground cloves, and salt. Stir gently to coat all the berries evenly with the liquids and spices.
- Heat Over Medium. Place the saucepan over medium heat. As the mixture warms up, listen closely for the cranberries to begin popping—this signals that they are bursting and releasing their juices, which is key for the sauce consistency.
- Simmer the Sauce. Allow the mixture to simmer gently for about 8 to 12 minutes. Stir occasionally to prevent sticking and promote even cooking. Most cranberries will burst during this time, and the sauce will thicken, developing a glossy, rich texture.
- Add Vanilla & Cool. Stir in the vanilla bean paste thoroughly, then remove the saucepan from the heat. Let the sauce cool completely; it will continue to thicken as it cools, setting to the perfect consistency for serving.
Notes
- Store the finished sauce in an airtight container in the refrigerator for up to 7 to 10 days.
- For deeper flavor, refrigerate the sauce overnight before serving.
- This sauce can be frozen for up to 3 months; thaw in the fridge before use.
- Using vanilla bean paste instead of extract enriches the flavor and adds pretty vanilla flecks to the sauce.
- Orange zest is optional but highly recommended to enhance brightness and freshness.
- Do not omit the salt, as even a small pinch balances the flavors and enhances sweetness.
Find it online: https://flavorspath.com/maple-vanilla-cranberry-sauce-recipe/
