The New Basics Maple Cranberry Sauce

This recipe comes from The New Basics Cookbook by Julee Rosso & Sheila Lukins. I never liked cranberry sauce until I tried this one! I've lived outside Canada since 1997 so it is sometimes a challenge to find the cranberries (so then we do without cranberry sauce for Thanksgiving) and other times it is difficult to find the raspberry-cranberry juice but another juice is easily substituted.

• Ready In: 15 mins
• Serves: 10-12

Ingredients

• 12  ounces fresh cranberries, well rinsed
• 1  cup maple syrup
• 1  cup  cranberry-raspberry juice
• 1  orange, zest of (from one orange)
• 1  cup walnut halves

Directions

1. Note - I usually use frozen cranberries and they work just fine in this recipe.
2. Combine all ingredients except the walnuts in a heavy saucepan and bring to a boil. Cook over medium heat for about 10 minutes until the cranberries pop open.
3. Skim off the foam and stir in the walnuts. Allow to cool. Keep covered in the refrigerator for up to 4 days.