Ingredients
12 ounces fresh or frozen cranberries
½ cup fresh-squeezed orange juice (about 1 large orange)
1 tsp vanilla extract
¼ cup maple syrup
Optional add-ins: ½ tsp orange zest, cinnamon stick, ¼ tsp nutmeg, chopped pecans, blueberries, etc.
Directions
Add all ingredients to a medium pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 6-8 minutes. Stir the mixture frequently to ensure nothing burns or sticks to the pan. The filling is “done” once it has thickened and most of the cranberries have popped.
Use a fork or potato masher to pop the remainder of the cranberries, if desired. Let cool completely before serving as desired; leftovers will keep in the fridge for up to one week.
Nutritional information:
8 Servings
Serving Size: ⅛ recipe
Calories: 55.9 kcals
Total Fat: 0.1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 2mg
Total Carbohydrate: 13.8g
Protein: 0.3g
Fiber: 1.6g
Potassium: 89.7mg
*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.