Name: Maple Cranberry Butter Sauce Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: Fresh Cranberries: 1 cup Pure Maple Syrup: 1/2 cup Unsalted Butter: 1/4 cup Orange Juice: 1/4 cup Orange Zest: 1/2 teaspoon Ground Cinnamon: 1/4 teaspoon Salt: Pinch

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Bursting with tart cranberries, silky butter, and the deep sweetness of pure maple syrup, Maple Cranberry Butter Sauce is the kind of condiment that makes an ordinary meal taste festive and utterly unforgettable. This simple-to-make sauce shines with a perfect balance of sweet, tangy, and citrusy flavors, and its glossy finish transforms everything from turkey to breakfast pancakes. Whether you’re simmering it for a special holiday feast or jazzing up a cozy Sunday brunch, this gem of a sauce will quickly become your go-to for adding a pop of color and flavor to just about anything.

Ingredients You’ll Need

Maple Cranberry Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

Every component in this Maple Cranberry Butter Sauce is carefully chosen to pack the most punch with minimal effort. The starring players come together in a few minutes to deliver a gorgeous hue, lush texture, and an irresistibly bright and buttery finish.

Fresh or Frozen Cranberries: Give the sauce its signature tartness and vibrant ruby color; frozen cranberries work just as well if fresh are out of season.
Pure Maple Syrup: Adds depth and a warm, comforting sweetness that pairs beautifully with the cranberries.
Unsalted Butter: Turns the sauce luxuriously smooth and adds richness for a gorgeous, glossy finish.
Orange Juice: Brightens up the flavor and ensures the sauce isn’t too heavy; fresh-squeezed is especially lovely here.
Orange Zest: Intensifies the citrus fragrance, making the sauce taste fresher and more complex.
Ground Cinnamon: Provides a subtle warmth that complements both the fruit and the maple flavor.
Pinch of Salt: Just a little salt sharpens all the sweet and tangy notes and rounds out the sauce.

How to Make Maple Cranberry Butter Sauce

Step 1: Combine and Simmer Ingredients

Start by adding the cranberries, maple syrup, orange juice, orange zest, ground cinnamon, and a pinch of salt to a small saucepan. Place over medium heat, and let the ingredients mingle as they warm up. This is where the alchemy begins: as everything heats up, the cranberries start to soften and burst, releasing their color and tart juices into the bubbling syrup. Stir now and then to ensure the syrup doesn’t stick, and watch as your kitchen fills with the incredible aroma of citrus and spices.

Step 2: Cook Until Thickened

Allow your mixture to simmer gently for about 8 to 10 minutes. As the cranberries pop, the sauce will thicken and deepen in color, becoming glossy and slightly syrupy. Keep an eye on it—once most of the berries have burst and the liquid has reduced a little, you’re ready to move onto the magic touch that gives this Maple Cranberry Butter Sauce its silky texture.

Step 3: Stir in the Butter

Reduce the heat to low and add the unsalted butter. Stir patiently until the butter melts completely and becomes fully incorporated into the sauce, transforming it from simple cranberry compote to something wonderfully decadent. This is what makes Maple Cranberry Butter Sauce so temptingly luxurious and spoonable.

Step 4: Finish and Serve

Let the sauce simmer for one or two more minutes, just until everything is smooth and beautifully glossy. Take the saucepan off the heat, and give your sauce a few minutes to cool slightly before you serve it warm or at room temperature. If you love a smooth finish, a quick blitz with a blender followed by straining delivers a velvety consistency worthy of a fancy dinner.

How to Serve Maple Cranberry Butter Sauce

Garnishes

A sprinkling of extra orange zest, a nutty dusting of toasted pecans, or a scattering of fresh cranberries can make your Maple Cranberry Butter Sauce look as dazzling as it tastes. Even a twist of grated dark chocolate or fresh thyme leaves can be a fun, flavorful touch for a special occasion.

Side Dishes

While this sauce was practically born to accompany roasted turkey or pork, don’t stop there. It’s equally amazing drizzled over pancakes or waffles, swirled into warm oatmeal, or served alongside creamy mashed potatoes. The sweet-sour profile even pairs brilliantly with sharp cheeses on a festive appetizer platter.

Creative Ways to Present

Try serving Maple Cranberry Butter Sauce in a pretty gravy boat or a vintage glass jar at the holiday table. For a fun breakfast upgrade, pour it generously over stacks of French toast or fill miniature cups for individual dipping. And don’t underestimate its power as an ice cream topping—one spoonful turns vanilla into a show-stopping dessert.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Maple Cranberry Butter Sauce (lucky you!), let it cool completely before transferring to an airtight container. It will keep in the fridge for up to one week, retaining its beautiful color and bold flavors.

Freezing

This sauce freezes like a dream. Spoon it into a freezer-safe container, leaving a bit of space for expansion, and freeze for up to three months. When you’re ready to use it, simply thaw in the fridge overnight—no flavor lost, just sweet-tart bliss whenever you crave it.

Reheating

To reheat, gently warm the Maple Cranberry Butter Sauce in a small saucepan over low heat, stirring occasionally. If it thickens up too much while stored, a splash of orange juice will bring it back to pourable perfection.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Dried cranberries don’t have enough liquid to create the desired texture. You’ll get the best results using fresh or frozen cranberries, but if dried are all you have, try soaking them in orange juice first. The final result may be less tangy and won’t have the same beautiful, glossy finish.

Is there a way to make this sauce vegan?

Absolutely! Simply swap the butter for a good vegan butter alternative. All the maple syrup and fruit flavors will still shine, and you’ll have a vegan Maple Cranberry Butter Sauce that everyone can enjoy.

How can I make the sauce smoother?

For an extra-silky result, blend your sauce with an immersion blender, then strain it through a fine mesh sieve to remove any remaining cranberry skins. This method yields a super-smooth Maple Cranberry Butter Sauce with a restaurant-worthy look.

Can I double or halve the recipe?

Yes, this recipe scales up or down beautifully! Just adjust your cookware size and watch the timing a bit; a larger batch may need an extra minute or two to thicken, while a half batch will cook even faster.

Does the sauce taste overly sweet?

Not at all. The cranberries bring a bold tartness that perfectly balances the natural sweetness of the maple syrup and the citrus notes. The touch of butter also rounds things out, so Maple Cranberry Butter Sauce keeps every bite interesting and never cloying.

Final Thoughts

If you’re looking for an easy yet unforgettable finishing touch, you can’t do better than Maple Cranberry Butter Sauce. With its jewel-bright color, amazing flavor, and limitless serving possibilities, I can’t recommend it enough—give it a try and watch your meals get a whole lot more exciting!

Maple Cranberry Butter Sauce Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 17 minutes
Yield: 1 1/2 cups
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the sweet and tangy flavors of this Maple Cranberry Butter Sauce. Perfect for Thanksgiving or any special meal, this versatile sauce adds a burst of flavor to your favorite dishes.

Ingredients

Fresh Cranberries:

1 cup

Pure Maple Syrup:

1/2 cup

Unsalted Butter:

1/4 cup

Orange Juice:

1/4 cup

Orange Zest:

1/2 teaspoon

Ground Cinnamon:

1/4 teaspoon

Salt:

Pinch

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Instructions

Cook the Cranberries: In a saucepan, combine cranberries, maple syrup, orange juice, zest, cinnamon, and salt. Simmer for 8–10 minutes.
Add Butter: Stir in butter until melted and smooth. Simmer for an additional 1–2 minutes.
Cool and Serve: Remove from heat, cool slightly, and serve warm or at room temperature.