Mmm Thanksgiving—it just wouldn’t be the same without cranberry sauce. When I was little, I couldn’t understand how the adults could eat whole berry sauce. The good sauce was the one that came out of a can and you could slice it, that’s what I thought. Now I wonder how I could have eaten that and liked it..agh!
For years I’ve been making my mother’s cranberry orange sauce, and then I’ve throw in pecans and delicious chunks of apples or pears, to give added texture and flavor. This year, I decided to try the sauce with a natural sugar. Thinking that honey would lend too strong a flavor, I opted for maple syrup. This resulted in a sauce that was a little less tart than other years, but the maple syrup adds a layer of complexity that I find very interesting. I keep going back to taste it to compare it with my memory of past sauces. Each time I taste it the conclusion is the same, it’s very good! And, if I’m not careful there won’t be much left for my guests. Try Maple Cranberry Sauce with Pecans, Orange, and Apple. I’m sure you’ll love it! And don’t worry about the alcohol. It will evaporate in the cooking process, and leave a 5-Star flavor.
Prep Time: 8 minutes Cooking Time: 10 minutes Servings: 8-10
¼ cup orange juice
¼ cup brandy, or Gran Marnier
¼ cup plus one tablespoon water
2/3 cup maple syrup, grade B
12 ounce bag cranberries (sorted and washed)
½ cup roughly chopped pecans
1 apple, peeled, seeded, and roughly chopped
peel of one orange, finely chopped (Do not use the white underside of the peel)
1. Bring the first 5 ingredients to a boil, and then add the remaining ingredients.
2. Cook until the cranberries start to pop, about 10 minutes. Remove it from the stove top and place it in a serving bowl. The sauce thickens as it cools
This recipe is also posted at Slightly Indulgent Tuesday