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photo: Karen Manesco
Makes 1 ½ cups
1 orange
2 cups (8 oz.) fresh (or frozen, thawed) cranberries
1 cup pure maple syrup
1/4 cup fresh orange juice
1/2 teaspoon vanilla extract
Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.
Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5–10 minutes. Add the oranges. Chill until cold.
Hi
are you cooking the oranges or adding them after?
Add the oranges at the end to the hot liquid and turn off the flame. Cool then chill. The recipe has been corrected, thanks