Ingredients
- 340 g fresh cranberries
- 180 ml Québec maple syrup
- 60 ml orange juice
- 1 tsp grated orange zest
- 1 cinnamon stick
- 1 pinch salt
Method
- Combine cranberries, maple syrup, orange juice, zest, cinnamon, and salt in a saucepan.
- Bring to a boil, then simmer for 10 to 12 minutes until most berries burst.
- Remove the cinnamon and cool; the maple-sweetened sauce will thicken as it chills.
- Refrigerate in a clean jar for up to 10 days.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar
Conversion used: Replace the sugar with 180 ml maple syrup and reduce the traditional orange juice by about 60 ml; simmer uncovered to evaporate the syrup's added moisture. No oven adjustment.
Why Quebec maple syrup: Maple rounds cranberry acidity with a subtle molasses note and pairs naturally with orange and cinnamon. The result remains tart rather than heavily candied.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →