Fine Cooking, October/November 2012
1 12 oz. package of fresh or frozen cranberries (picked over and rinsed)
1 cup PURE maple syrup
1 medium orange, finely grated to yield 1 tsp zest, then squeezed to yield 1/3 cup
Combine the cranberries, maple syrup, and orange juice in a 3 quart saucepan and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, just until the cranberries burst, about 5 minutes.
Remove from the heat, stir in the zest, and let cool to room temperature, about 1 hour. (The sauce will thicken as it cools. It may be made up to 3 days in advance and stored in an airtight container in the refrigerator.)
I have been sampling all morning...it is really tasty! You won't be sorry if you add this simple cranberry sauce to your menu!