The New Basics Maple Cranberry Sauce Recipe

Elevate your Thanksgiving feast with this irresistible Maple Cranberry Sauce, adapted from the beloved New Basics cookbook by Julee Rosso & Sheila Lukins. Forget bland cranberry sauce – this recipe is bursting with bright cranberry flavor, perfectly balanced sweetness from maple syrup, and a delightful nutty crunch. Even if you're outside Canada and sourcing cranberries is tricky, this recipe offers substitutions to ensure you enjoy this delicious side dish every year. It's surprisingly easy to make and even better the next day!

Prep Time 5 mins
Cook Time 15 mins
Calories 177.3 kcal
Protein 3g
Rating 4.0 (1 Reviews)
The New Basics Maple Cranberry Sauce 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The New Basics Maple Cranberry Sauce

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How to Make The New Basics Maple Cranberry Sauce

  1. Combine cranberries, maple syrup, orange juice, water, orange zest, and salt in a heavy-bottomed saucepan. Bring to a boil over medium-high heat.
  2. Reduce heat to medium-low, and simmer for 8-10 minutes, or until most of the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking.
  3. Remove from heat and stir in the chopped walnuts (if using).
  4. Allow the sauce to cool completely before transferring to an airtight container.
  5. Refrigerate for at least 2 hours to allow the flavors to meld. The sauce will thicken further as it cools. Keeps covered in the refrigerator for up to 4 days.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

83g

Fat

3g

Carbs

9g