As I was preparing for Thanksgiving dinner, I was shocked to discover that I had not posted my all time favourite cranberry sauce recipe.
If you are someone who would throttle anyone who dissed canned cranberry sauce, this recipe is not for you.
But if you are someone who wants a cranberry sauce that has sweet, sour, savoury notes and some amazing texture – this recipe is for you.
Walnut Maple Cranberry Sauce
|Servings||Prep Time||Cook Time|
|8 Servings||5 minutes||30 minutes|
- This sauce freezes wonderfully
- Don’t just use this with turkey. It goes beautifully with chicken, duck, and pork as well
- 12 oz (1.5 Cups) Fresh or Frozen Cranberries
- 3/4 Cup (185 ml) Orange Juice
- 1/2 Cup (125 ml) Maple Syrup
- 1 Tablespoon Fresh Grated Ginger
- 1 Tablespoon Orange Zest
- 1 Cinnamon Stick
- 1/4 Cup White Granulated Sugar
- 1/4 Cup Balsamic Vinegar
- Pinch Salt
- 1/2 Cup Walnuts, coarsely chopped
- Combine all the ingredients – except the walnuts – into a saucepan
- Bring to a boil
- Reduce heat and simmer for 20 minutes until berries are soft and sauce is thickened
- While sauce is cooking, use a dry skillet to toast the chopped walnuts over medium heat. This only takes a few minutes, so watch closely so they don’t burn.
- Once sauce is done, remove from heat and add walnuts
- Allow sauce to cool. Serve with turkey, chicken, duck, or pork