Tangy cranberry sauce

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5 min


2 cups (500 mL)

* PLUS Cooking time: 15 minutes


  • 300-g pkg frozen or fresh cranberries , about 3 cups
  • 1/2 small red onion , thinly sliced
  • 1/4 cup maple syrup
  • 2 tbsp granulated sugar
  • 2 tsp red-wine vinegar


  • Place frozen or fresh cranberries and onion in a small saucepan set over medium heat. Add maple syrup, sugar and vinegar.
  • Cook, uncovered, stirring occasionally, until cranberries have popped and are saucy, 15 to 18 minutes. You will need to stir often near the end of cooking. Add a few tablespoons of water if mixture becomes dry.
  • Mixture will thicken as it sits. You can serve right away, leave at room temperature for an hour or two, or refrigerate. Sauce will keep well, covered and refrigerated, up to 1 week. Excellent with roast chicken, turkey or beef.

Nutrition (per serving)

  • Calories
  • 61,
  • Protein
  • 0.3 g,
  • Carbohydrates
  • 15.6 g,
  • Fat
  • 0.1 g,
  • Fibre
  • 1.8 g,
  • Sodium
  • 2 mg.

This is a must-have for the big turkey dinner or just to jazz up fall roast chicken or pork.

Spruced-Up Cranberry Sauce

Dress up store-bought sauce by stirring in finely grated orange peel, chopped tangerines or chopped parsley or coriander.