Fall is hands down my favorite time of the year. From those crisp autumn afternoons, cozy evenings gathered around a crackling fire, changing leaves, Saturday football and mountain apples, I can’t get enough of this season.
Once cranberries appear in the markets, Thanksgiving is not far behind. This outrageously delicious cranberry sauce can be made ahead of time and kept in the fridge a couple weeks until ready to use or you may freeze it and add the orange segments just before serving.
I highly recommend for this recipe a real Vermont Maple syrup. With all the planning and preparation needed for a perfect holiday meal, don’t give up when it comes to the cranberry sauce. Spruce up your meal with this bright flavored cranberry sauce.
4 1/2 cups fresh cranberries
3/4 cup pure maple syrup
1/2 teaspoon kosher salt
1/1/4 cups orange juice
2 small oranges, peeled, segmented and chopped
1/2 cup roasted chopped pecans
1 teaspoon pure vanilla extract
In a medium saucepan add the orange juice, syrup and salt and bring to a boil over medium heat. Add cranberries and simmer until mixture has thickened and most of the berries have burst,about 8 minutes. Cooking any longer will create a mushy sauce. Transfer to a bowl and cool. Finally add pure vanilla extract. Once cooled stir in the orange segments just before serving. Yields 3 1/2 cups.