Ingredients
- 340 g fresh cranberries
- 160 ml Quebec maple syrup
- 80 ml fresh orange juice
- 120 ml water
- 1 orange, finely grated zest
- 1 cinnamon stick
- 1 ml salt
Method
- Combine cranberries, maple syrup, orange juice, water, zest, cinnamon and salt in a saucepan.
- Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes.
- Stir until most berries burst and the maple syrup forms a loose, glossy sauce.
- Remove the cinnamon, cool to room temperature and refrigerate until set.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Replace the sugar with 160 ml maple syrup and reduce the classic orange juice by 40 ml. No oven adjustment applies.
Why Quebec maple syrup: Maple gives cranberry sauce a fuller caramel note that complements orange and spice. The recipe uses a local sweetener while preserving the tart balance of the traditional accompaniment.
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 →