Maple Orange Cranberry Sauce (The Kids Cook Monday)

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Andrea Meyers - Maple Orange Cranberry Sauce

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We’re doing a special Thanksgiving edition of The Kids Cook Monday, because what better time to get the whole family in the kitchen than for one of the most festive meals of the year? There are several parts of the traditional Thanksgiving meal that the kids can help with, and one of our boys’ favorites is the cranberry sauce. It’s also a great make-ahead dish, so you can have it ready in the refrigerator up to three days before.

This cranberry sauce includes golden raisins and is sweetened slightly with maple syrup and flavored with orange juice and zest, cinnamon, and cloves. It makes a good size batch that will serve 6 to 8 people, and it’s easy enough that a 9-year-old can make it.

Andrea Meyers - Adding maple syrup for cranberry sauce.

Make sure to visit The Kids Cook Monday for more recipes to cook with your kids.

How Adults Can Help the Kids

  • Demonstrate and assist with any tasks that might be new: zesting, measuring, pouring, stirring.
  • Assign the simpler tasks, such as washing the cranberries and pouring in the ingredients, to the younger kids, and save the more challenging tasks for the older kids and adults.

    Safety Tips

  • Make sure an adult is present at all times.
  • Young children should not handle zesters, as they are extremely sharp. Make sure an adult or older child or teenager does the zesting.

Andrea Meyers - Zesting an orange for cranberry sauce.

MAPLE ORANGE CRANBERRY SAUCE

Serves 6 to 8.

Equipment

4-quart heavy bottom saucepan with lid

Ingredients

2 (12-ounce/340 g bags) fresh cranberries, rinsed and picked over
1 cup (160 g) golden raisins
1 cup (240 ml) maple syrup
1/2 cup (120 ml) fresh orange juice
1/2 cup (120 ml) water
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
zest of 1 orange, plus extra for garnish

Preparation

1. In the 4 quart saucepan, stir together the cranberries, raisins, maple syrup, water, and orange juice. Bring to a boil and cook while stirring, until the cranberries begin to pop, about 5 minutes.

2. Add the cinnamon, cloves, and orange zest and bring back to a simmer. Continue cooking for another 3 to 5 minutes. Allow to cool completely before serving. Garnish with strips of orange zest.

More Kids Cook Monday Recipes

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Andrea Meyers - Spicy Mexican Black Beans Andrea Meyers - Creamy Cheddar Cheese Grits (The Kids Cook Monday) Andrea Meyers - Spinach and Tortellini Soup

Andrea Meyers - Homemade Peanut Butter Andrea Meyers - Whole Wheat Tortillas Andrea Meyers - Chicken Chow Fun (The Kids Cook Monday)

 Andrea Meyers - Sauteed Zucchini with Tomatoes, Mushrooms, Peppers, and Basil Andrea Meyers - Salsa Fresca

Andrea Meyers - Huevos Rancheros (The Kids Cook Monday) Andrea Meyers - Indian Savory Yellow Rice

More Cranberry Recipes From Around the Blogs

Gluten-Free Goddess – Red Quinoa with Butternut Squash, Cranberries, and Pecans

What We’re Eating – Baked Camembert with Cranberry Orange Relish

Inspired Taste – Roasted Acorn Squash with Walnuts and Cranberries

Leite’s Culinaria – Wild Rice with Roasted Chestnuts and Cranberries

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. Delora says

    I’d never used maple syrup in cranbrry sauce before, so tried this. Yum! Also added dried dates and figs because I had them in the house.

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