- One 12-ounce bag fresh cranberries
- 2 large oranges
- 1 cup pure maple syrup
- 1/4 cup brandy (my addition)
Rinse the cranberries under cold water. Zest the oranges. Add the cranberries and zest to a medium saucepan. Squeeze the juice from both oranges into the saucepan. Add the maple syrup and brandy and stir it all together. Bring to a gentle boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, until it’s nice and thick. If the sauce still seems a little thin, just simmer longer until it’s the right consistency.
Transfer the sauce to a dish and cover with plastic wrap. Refrigerate for at least 2 hours. Can be made up to 2 days in advance. Store in the fridge.