Side Dish: United States – Massachusetts – Cranberry Sauce

Serving Size: 8

Approximate Time

Prep 10 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 22 min

Ingredients

- 12 oz (340 g) fresh or frozen whole cranberries
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water or unsweetened apple cider
- 2 tbsp (30 ml) pure maple syrup
- 1 medium tart apple, about 6 oz (170 g), peeled, cored, and diced
- 1/2 cup (120 ml) fresh orange juice
- 1 tsp (2 g) orange zest (from 1 small orange)
- 1 small cinnamon stick
- 1/8 tsp (0.5 g) fine sea salt
- 1 tbsp (14 g) unsalted butter (optional, for sheen)
- Optional: 1/4 cup (30 g) chopped toasted walnuts or pecans for garnish

Instructions

Short Description:
A bright, slightly tart New England cranberry sauce made with whole cranberries, diced apple, and Massachusetts maple syrup for depth and local character. It’s cooked until berries pop but left with plenty of intact berries for texture.

Regional Notes:
This Massachusetts variation emphasizes whole cranberries and local ingredients—particularly a touch of maple syrup and a fresh apple—giving a sweeter, fruitier profile than a plain cranberry jelly. The result balances tart cranberry bite with apple body and a hint of maple sweetness typical of New England holiday tables.

1. In a medium saucepan combine the sugar, water (or apple cider), and maple syrup. Warm over medium heat, stirring, until the sugar dissolves.
2. Add the whole cranberries, diced apple, orange juice, orange zest, cinnamon stick, and salt to the pan. Stir to combine.
3. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer, stirring occasionally, until most cranberries have burst and the apples are tender, about 10–12 minutes. For a chunkier sauce, cook shorter; for a thicker, more jam-like sauce, simmer up to 15 minutes.
4. Remove from heat. If you want to preserve many whole berries (typical Massachusetts style), stir gently once or twice to release some juices but avoid over-mashing. Remove and discard the cinnamon stick.
5. Stir in the butter (if using) until melted for a glossy finish. Taste and adjust sweetness with an additional teaspoon maple syrup or a bit more sugar if desired.
6. Let the sauce cool to room temperature, then transfer to a covered container and refrigerate at least 2 hours to set (it will thicken as it chills). Serve chilled or at room temperature.
7. Store in the refrigerator for up to 10–14 days. Garnish with toasted nuts just before serving if using.