Ingredients
12 ounces (1 bag) fresh cranberries
½ cup Plew Farm maple syrup
½ cup water
Zest of 1 medium orange
Truly optional add-ins: ½ teaspoon ground cinnamon and/or ¼ cup fresh orange juice
Instructions
First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
In a medium saucepan, combine the cranberries, maple syrup and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
Remove the pot from heat and stir in the orange zest. If you’d like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice or maple syrup to taste.
The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.