Easy Vanilla Maple Cranberry Sauce

This Vanilla Maple Cranberry Sauce is really quick, simple and easy to make. Naturally sweetened with maple syrup, it's vegan and paleo friendly.

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Course: Desserts and Sweets

Cuisine: dairy free, paleo, vegan

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: jar

Ingredients

300 grams fresh cranberries
1/2 cup apple puree
4-6 tbsp maple syrup (adjust to taste)
2-3 tsp vanilla extract (adjust to taste - some are stronger than others)
2 tsp finely chopped orange zest (optional)

Instructions

Wash the cranberries and place them in a saucepan (with a lid) with 1/2 cup water and the 1/2 cup of apple puree, plus the orange zest (if you're using it).
Bring the mixture to a boil, and then reduce to a gentle simmer. Place the lid on the saucepan, just slightly ajar.
Simmer the mixture for 10-15, stirring occasionally. The cranberries will start to pop and explode; continue to gently stir them as they do, forming a nice thick sauce.
Toward the end of the cooking time, stir in 4 tbsp of maple syrup and the vanilla. Taste test and add additional maple syrup, if desired. You can also add some extra water to the sauce as it's cooking if you'd like it thinner.
Allow the sauce to cool and then transfer to a sterile jar to store. It will keep for up to two weeks in the fridge if kept nice and cold.

Notes

*This sauce could also be made with frozen cranberries if you can’t get a fresh punnet!

**You can leave the orange zest out if you don’t have a fresh orange handy – I’ve made it with and without the orange zest and I think it’s delicious either way.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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