Excerpted from "The Meat Lover's Meatless Celebrations" by Kim O'Donnel
- 1 pound fresh cranberries, washed thoroughly
- 2 oranges
- 3/4 to 1 cup good-quality pure maple syrup, or to taste
Can be made days in advance and either frozen or refrigerated in an airtight container for 5 days.
Here's what you do:
Thoroughly wash and drain the cranberries and place in a medium-sizesaucepan. Using a zester or grater, remove the zest of one of the oranges, dice, and add to the saucepan. Slice both oranges in half and squeeze the juice over the cranberries. You want enough liquid to barely cover the cranberries; add water as necessary.
Add 3⁄4 cup of the maple syrup, reserving the rest to use as needed. Stir the mixture until well mixed and bring to a boil.
Lower the heat and cook at a simmer; cranberries will make a popping noise as they cook, reduce, and thicken. Stir occasionally and cook until they reach desired consistency. Taste for the sweet/tart ratio and add more maple syrup as necessary. The cranberries will be ready in as little as 25 minutes.
Serve either warm or at room temperature.
Makes about 2 1⁄2 cups cranberries