Ingredients

The following ingredients have 2 Servings
  • 12 ounces (340 g) fresh or frozen cranberries*
  • 1/2 cup (120 ml) fresh-squeezed orange juice* (about 1 large orange)
  • 1/4 cup (60 ml) grade A maple syrup 
  • 1 teaspoon vanilla extract
  • Optional add-ins: ½ teaspoon orange zest, cinnamon stick, 1/4 teaspoon nutmeg, chopped pecans, blueberries, etc.

Instruction

  • 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.