Cranberry Orange Sauce

Step 1

Place the fresh cranberries in a strainer and rinse well (skip if using frozen cranberries.) Wash, dry, and zest the orange using a Microplane.

Step 2

In a medium heavy-bottomed saucepan, combine 1 pound of cranberries, ½ cup of orange juice concentrate, 1 teaspoon orange zest, 1 teaspoon cinnamon, and 2 tablespoons of maple syrup together.

Step 3

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 20-30 minutes, stirring every couple of minutes, until the cranberries have begun to pop and burst open and the juices begin to thicken. Be sure to watch the sauce closely as it simmers, so that the sauce does not burn. If you notice too much liquid evaporating, add ¼ cup of water or orange juice as needed. And keep in mind that your sauce will thicken as it cools.

Step 4

Cool to room temperature and then transfer to an airtight container and refrigerate for at least 12 hours before serving.