Wholesome, perfectly sweet and tart vegan cranberry sauce with an option for refined sugar-free.Adapted from the Martha Stewart recipe Cranberry Compote Layered with Lemon Ricotta. Yield: makes about 1 ½ cups cranberry sauce
Place a 2-inch slice of orange peel and the juice from the orange in a sauce pan over medium-high heat. Add the cranberries, maple syrup, and sugar, and bring to a low boil.
Reduce heat to a simmer. Stirring occasionally, cook until cranberries burst and the liquid thickens, about 10 to 15 minutes (takes a little longer if beginning with frozen berries). Refrigerate until completely chilled.
Cranberry sauce can be made 1 to 2 days in advance. Store in an airtight container in the refrigerator.Makes about 1.5 cups cranberry sauce.
Choice of sweetener
If you're making this cranberry sauce for use in my Cranberry Cream Pie recipe, which is sweetened with sugar, feel free to sub sugar for the maple syrup in this recipe, and increase the amount to ½ cup. Either way you choose to sweeten the cranberry sauce is fine. It just depends on whether you want a hint of maple in the finished pie.