But this year, I tried a slight variation on Pioneer Woman's cranberry sauce, and I liked it better than my usual. A little more tart and a little more cranberry-y, because the water is replaced with juice.
- 2 14-oz bags of cranberries
- 2 cup cranberry juice
- 1 cup real maple syrup
- 1 cup white sugar
- 1/4 cup orange juice (she says lemon juice or any citrus zest would also work)
After a minute or two, turn the heat down to medium and wait for it to reduce. PW says this should happen in 10 minutes; it took me more like 20 or 25. Stir occasionally.
Remove from heat and pour immediately into a bowl or jar. Let cool before covering and refrigerating until whenever you want to eat it.