This recipe comes from the ‘big cookbook’ (it’s at least 3” thick) my mom gave me years ago which has become my bible of sorts for all things cooking and baking. There are a million ways to make a cranberry side dish for a Thanksgiving meal but this one is extremely simple and a good balance of sweet and tart flavors.
Walnut halves have been omitted from the original.
adapted from The New Basics Cookbook
serves 10-12
12 oz. fresh organic cranberries, well-rinsed
1 cup pure maple syrup
1 cup raspberry-cranberry juice (not from concentrate)
Grated zest of 1 orange
to make your sauce:
*combine all ingredients and bring to boil
*lower heat to medium and cook until cranberries pop, about
10 minutes
*skim off any foam, allow to cool, cover, and refrigerate
serving suggestions:
*with your Thanksgiving feast of course!
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