Maple Walnut Cranberry Sauce
Ingredients1 h servings 210
- Place cranberries into a large saucepan and stir in orange juice, maple syrup, sugar, port wine, ginger, orange zest, cinnamon stick, and salt.
- Bring sauce to a simmer. Berries will begin to pop. Cook at a simmer until berries are cooked through and soft, about 10 minutes.
- Remove saucepan from heat and let cranberry sauce cool for about 5 minutes.
- Shake walnuts in a dry skillet over medium heat, cooking until golden brown and fragrant, about 5 minutes. Wipe away any small particles of walnut skin from skillet to avoid bitterness. Stir walnuts into cranberry sauce. Let cool to room temperature and transfer to a serving bowl; sauce will thicken as it cools. Cover bowl with plastic wrap, pushing wrap to touch sauce and refrigerate until needed. Sauce can be made several days ahead.
- Cook's Note:
- This is the greatest cheesecake topping of all time. It's also awesome on ice cream.
Per Serving: 210 calories; 9.7 29.9 2.6 0 23 Full nutrition
ReviewsRead all reviews 19
This is not your typical cranberry sauce - it was easy to make and absolutely delicious. I brought the cranberry sauce to a Thanksgiving Dinner and everyone loved it; even someone who doesn't u...
Thank you Chef John, this was well accepted in my home. I normally make the basic one on the site with just oj and sugar. I liked the texture of the added walnuts. I followed the recipe, but sub...
awesome recipe!! made it last year and today. Yum!! I also added fresh chopped pineapple
Yes, and it is fantastic! As a non-cook, I found the recipe easy to follow and it didn't call for too many ingredients. Bravo!
Tips: use a lower heat to keep from burning the nuts. Grinding fresh Ginger produces fibers. Use the oranges you zest for the juice. This recipe made an excellent cranberry sauce!
delicious flavor, can't stop eating it! May cut back a little on the amount of walnuts next time. Also, didn't use quite as much maple syrup as the recipe calls for and it's still plenty sweet f...
I did not have fresh nutmeg so used dried nutmeg. I did pick the cranberries from the bog near my house. The maple syrup I made last year. So good.