Cranberry sauce is super easy and usually vegan anyways. But I wanted to avoid the high fructose corn syrup from the cans and homemade just tastes better. I never really like cranberry sauce until I tried my sister in law’s. Game changer. This recipe is inspired by Cookie and Kate.

Be sure to watch my video for tips!

Ingredients:

• 12oz bag of fresh cranberries
• 1 orange
• 1/2 cup water
• 1/2 cup maple syrup + a little extra more
• 1/4 tsp ground cinnamon

Directions:

1. Rinse and drain your cranberries, then add to a medium sauce pan.
2. Add water and 1/2 cup maple syrup to the cranberries and turn the heat on the stove to medium high.
3. Once boiling, turn down the heat to medium low and stir occasionally for about 6-8 minutes.
4. While the cranberries and cranberrying, zest and juice your orange.
5. Once the sauce has thickened and all cranberries have popped, remove from heat and add the zest, juice, cinnamon and a little extra maple syrup to your liking. I usually just do a tablespoon but it’s up to your preference.
6. I make mine ahead of time and stir in the fridge because I quite like mine cold.
7. Enjoy!