Maple Walnut Cranberry Sauce


Cranberry sauce with the smooth taste of maple syrup and the crunch of toasted walnuts will please everyone at your holiday table, and it's so easy to whip up.

Modified from: Maple Walnut Cranberry Sauce

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1 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Place cranberries into a large saucepan and stir in orange juice, maple syrup, sugar, port wine, ginger, orange zest, cinnamon stick, and salt.
  2. Bring sauce to a simmer. Berries will begin to pop. Cook at a simmer until berries are cooked through and soft, about 10 minutes.
  3. Remove saucepan from heat and let cranberry sauce cool for about 5 minutes.
  4. Shake walnuts in a dry skillet over medium heat, cooking until golden brown and fragrant, about 5 minutes. Wipe away any small particles of walnut skin from skillet to avoid bitterness. Stir walnuts into cranberry sauce. Let cool to room temperature and transfer to a serving bowl; sauce will thicken as it cools. Cover bowl with plastic wrap, pushing wrap to touch sauce and refrigerate until needed. Sauce can be made several days ahead.


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