Maple Orange Cranberry Sauce

Yes.  I know that I have already posted two cranberry sauce recipes and am aware that this makes three.  It is actually kind of weird because cranberries are not even my favorite part of Thanksgiving!  However, while making two different kinds for dinner might be a bit much, when you do one savory, you must do one sweet!  In the interest of just feeling like doing something a bit different, I created this one to go with the Cranberry Mustard Relish that I can’t seem to live without during the holidays.  It is classic, simple, and has familiar flavors that pair so well together it makes me want to turn the whole recipe into jam!  Don’t be surprised if you hear that I smeared the leftovers on a biscuit. One Year Ago: Spiced Tea

Maple Orange Cranberry Sauce

1 bag cranberries, about 12 oz
1/2 c maple syrup
3/4 c sugar
zest of 1 orange
1/4 c water

Combine all ingredients in a medium saucepan over medium high heat.  Simmer, stirring occasionally, until all the berries have popped.  Cool to room temp-mixture will thicken as it cools-and chill.  Sauce will keep for over a week, tightly wrapped in the fridge.