Maple Cranberry Sauce

Preparation info

  • 10 to 12

    • Difficulty


Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Tart crisp red cranberries are mellowed with maple syrup, orange zest, and walnuts in a chunky sauce that is just the right accent for roast chicken, hearty game dishes, and of course, for your Thanksgiving bird.


  • 12 ounces fresh cranberries (1 bag), well rinsed
  • 1 cup pure maple syrup
  • 1 cup raspberry-cranberry juice
  • Grated zest of 1 orange
  • 1 cup walnut halves


    1. Combine the cranberries, maple syrup, juice, and orange zest in a heavy saucepan. Bring to a boil, then lower the heat to medium and cook until the cranberries pop open, about 10 minutes.
    2. Carefully skim off any foam that has formed on the surface of the cranberry mixture, and stir in the walnuts. Allow the sauce to cool; then cover and refrigerate. This sauce will keep for 3 to 4 days.