Maple Cranberry Orange Sauce

Cranberry sauce is one of my favourite delicious sauces this time of year. It is a terrific source of antioxidants, offering unique anti-inflammatory properties that make them popular in traditional herbal medicines that are used to this day.
Raw cranberries have a sharp, bitter flavour, which is why they’re usually dried, stewed, jellied, or juiced. And they make a delicious salad topper!
This recipe is made from simple whole food ingredients, it’s easy to throw together, and it’s delicious as a topper for chicken or turkey, or in sandwiches.
You can even stir it into Greek yogurt or oatmeal!

Makes 4 ½-cup servings

• 12 oz (340 grams) whole fresh cranberries
• ½ cup (120 ml) pure maple syrup
• ½ cup (120 ml) water
• ½ cup (120 ml) orange juice (freshly squeezed if possible)
• 1 cinnamon stick

Using a strainer, rinse the cranberries and place them in a medium pot. Stir in the maple syrup, water, and orange juice, and add the cinnamon stick. Heat over medium-high heat until the sauce reaches a boil.

Lower the heat to medium-low and let the berries simmer for about 10-15 minutes until the mixture is syrupy. It’s normal for the cranberries to pop as they cook.

Remove from heat and allow to cool. Serve at room temperature or slightly warm. 

Enjoy!