This recipe comes to us from the kitchen of local food writer and cooking teacher Marisa McClellan. More of her recipes can be found at Food in Jars.
1 12-ounce bag of cranberries, washed and picked over for stems
1 cup maple syrup
1 lemon, zested and juiced
1/2 cup orange juice
Combine cranberries, maple syrup, lemon juice and zest and orange juice in a small saucepan.
Cook over medium heat until all the berries have popped. This should take about twenty minutes.
Once the berries have popped, remove the pot from the heat and let the berries cool for a bit. When they’re no longer scalding, pour the cooked berries into a mesh sieve or the bowl of a food mill. Work the berry mixture through until all the sauce is in the bowl below and all that remains in the sieve/food mill are the skins and seeds.
Scrape the finished sauce into a pretty glass bowl. Cover it with plastic wrap and let it set in refrigerator until it’s time to serve.
