For His Master's Veneration: Orange-Maple Cranberry Sauce

According to a Harris Poll, 46% of Americans find this side dish to be “disgusting.” They asked more than 2,000 U.S. adults about their Thanksgiving food preferences and the canned cranberries were at the bottom of the list. While 68% of Americans hated cranberry sauce, they did admit that they’d still eat it as part of the meal. But there were a staunch 29% who said that they never touch it. Instead of that nasty canned stuff make this fresh sauce.

Recipe yields about 2 cups cranberry sauce.

Cranberries contain a lot of water, and cutting down on that yielded the ideal consistency. Frozen cranberries works as well as fresh, but you need to increase the cooking time slightly. Leaving on the stove for too long turns it into a mushy red mash, so it was important to keep a close eye on it as it cooks.

Ingredients

12 ounces (1 bag) fresh cranberries

½ cup honey or maple syrup

½ cup water

½ tsp orange flavor

½ cup Tripple Sec orange

1 tsp vanilla extract

diced apple Granny Smith

Optional add-ins: ½ teaspoon ground cinnamon and/or ¼ cup fresh orange juice,

Directions:

Rinse the cranberries. Pick out any you don't like the look of.

In a medium saucepan, combine the cranberries, maple syrup and Tripple Sec.

NOTE: Anytime you have to measure out a thick liquid, spray the measuring cup or spoon with cooking spray first. They way you get the correct amount and remember to wipe the neck of the bottle with a damp paper towel so that the next time it will open.

Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.

While that is cooking, rinse the apple. Peel it, and cut it into ½ inch chunks. Cover with a damp paper towel or sprinkle with lemon juice to keep the flesh white.

Remove the pot from heat and stir in the orange flavoring, cinnamon and vanilla extract. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more maple syrup to taste.

Now is the time to add the diced apple.

The sauce will continue to thicken as it cools.

Let it cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 10 to 14 days.

You can also freeze your cranberry sauce for up to 2 months – Fix it for Thanksgiving and use the rest for Christmas & New Years or any parties! Just place the sauce in an airtight zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.

If you wish try adding chopped pecans!