Ingredients

Instructions

Preheat oven to 350 degrees F (176 C) and set out an 8 x 8-inch ceramic or glass baking dish (or other dish of a similar size // use a 9 x 13 pan if making a double batch).
To the baking dish, add cranberries, orange zest, orange juice, and maple syrup. Stir to combine.
Bake for ~45-50 minutes or until the cranberries are bubbly and tender. Then remove from the oven and let cool for a few minutes.
Use a potato masher (or wooden spoon) to gently smash cranberries into a loose sauce. If you’d prefer it to be saucier, add a bit more orange juice at this time. Add more maple syrup to taste for a sweeter sauce. You could also transfer it to a food processor if you prefer it completely smooth.
Serve at room temperature (our preference), warmed, or chilled.
Leftovers keep covered in the refrigerator up to 1 week or in the freezer up to 1 month. Can be reheated in the microwave or in a 350 F (176 C) oven until warmed through.

Add all ingredients (cranberries, orange zest, orange juice, maple syrup) to a medium saucepan and stir to combine.
Bring to a gentle boil over medium-high heat. Once boiling, reduce heat and simmer (covered) for 12-15 minutes, stirring occasionally, until the cranberries are tender and most have burst open. Remove lid and continue simmering (uncovered), stirring occasionally and gently mashing with a wooden spoon, until the mixture has thickened and no whole cranberries remain — about 5-10 minutes. Remove from the heat and let cool for a few minutes.
If you’d prefer it to be saucier, add a bit more orange juice at this time. Add more maple syrup to taste for a sweeter sauce. You could also transfer it to a food processor if you prefer it completely smooth.
Serve at room temperature (our preference), warmed, or chilled.
Leftovers keep covered in the refrigerator up to 1 week or in the freezer up to 1 month. Thaw overnight in the refrigerator if frozen and reheat in the microwave, in a saucepan, or in a 350 F (176 C) oven until warmed through.