Maple Pecan Cranberry Sauce for a Sweet and Crunchy Twist

What kind of recipe is it?

Maple Pecan Cranberry Sauce is a delightful twist on the traditional cranberry sauce, featuring the rich, earthy sweetness of maple syrup and the crunch of toasted pecans.

This dish boasts a beautiful blend of tart and sweet flavors, making it a perfect complement to holiday meals and roasted meats.

It’s easy to prepare, appealing to home cooks looking to elevate their festive spreads, and is especially ideal for those who appreciate unique, homemade additions to their table.

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Ingredients

Ingredient	Quantity
Fresh Cranberries	12 ounces (about 3 cups)
Maple Syrup	3/4 cup
Water	1 cup
Chopped Pecans	1/2 cup
Brown Sugar	1/4 cup
Ground Cinnamon	1/2 teaspoon
Salt	1/4 teaspoon
Orange Zest (optional)	1 tablespoon

These ingredients come together to create a rich and flavorful sauce that’s perfect for enhancing your holiday meals!

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Cooking Steps

Gather and measure all ingredients: 12 ounces (about 3 cups) of fresh cranberries, 3/4 cup of maple syrup, 1 cup of water, 1/2 cup of chopped pecans, 1/4 cup of brown sugar, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of salt, and optionally, 1 tablespoon of orange zest.
Rinse the cranberries under cold water and remove any stems or damaged berries. Set aside in a medium bowl.
In a medium saucepan (2-3 quarts), combine 1 cup (240 ml) of water, 3/4 cup (180 ml) of maple syrup, 1/4 cup (50 g) of brown sugar, 1/4 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Stir well to combine.
Heat the saucepan over medium heat (about 175–190 °C/350–375 °F) until the mixture comes to a gentle simmer, stirring occasionally (allow approximately 3–5 minutes).
Add the rinsed cranberries to the simmering mixture, and increase the heat to medium-high (about 190–200 °C/375–390 °F). Allow the cranberries to cook, stirring gently, until they begin to burst (approximately 5–7 minutes). You’ll hear a popping sound as they cook.
Once the cranberries are mostly burst, reduce the heat to low (approximately 80–90 °C/175–195 °F) and stir in 1/2 cup (60 g) of chopped pecans and 1 tablespoon of orange zest (if using). Continue to simmer on low for an additional 5 minutes, allowing the pecans to toast slightly and meld flavors.
Remove the saucepan from heat and allow the cranberry sauce to cool in the pan for about 15–20 minutes. It will thicken as it cools.
Transfer the cooled sauce to a storage container. Chill in the refrigerator for at least 1 hour (or up to 2 days) to enhance flavor. Before serving, give it a gentle stir; the sauce should be thick and glossy with a vibrant red color and nutty aroma.

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Variations

Spiced Apple Cranberry Sauce: Add 1 cup (150 g) of diced, peeled apples and 1/2 teaspoon (2 g) of allspice for a warm, fruity flavor twist.
Vegan Coconut Cranberry Sauce: Substitute maple syrup with coconut sugar (3/4 cup/150 g) and add 1/2 cup (120 ml) of coconut milk for a creamy, tropical version.
Cranberry Orange Ginger Sauce: Enhance with 1 tablespoon (15 g) of freshly grated ginger and increase orange zest to 2 tablespoons (30 g) for a bright, zesty kick.
Gluten-Free Granola-Cranberry Sauce: Mix in 1/2 cup (60 g) of gluten-free granola instead of pecans for added crunch and a wholesome texture.

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Tips on plating and presentation

When it comes to serving your Maple Pecan Cranberry Sauce, presentation can make all the difference.

I love using a clear glass dish to showcase its vibrant colors. A sprinkle of fresh cranberries and chopped pecans on top adds texture.

For added flair, serve it with a small spoon and garnish the plate with a maple leaf or sprig of mint. It’s eye-catching and irresistible!

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What other dishes can I pair it with?

While considering what dishes to pair with my Maple Pecan Cranberry Sauce, I find that it complements a variety of savory options beautifully.

It adds a delightful contrast to roasted turkey or chicken, enhances the flavors of a charcuterie board, and brings out the richness in creamy cheeses.

I also love it with pork tenderloin for a sweet and savory combination that never disappoints.

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What drinks can I pair it with?

Pairing drinks with my Maple Pecan Cranberry Sauce can elevate the dining experience even further.

I recommend a sparkling wine, which adds a revitalizing touch.

Alternatively, a rich, velvety red wine like Pinot Noir complements the sauce beautifully.

For non-alcoholic options, try a spiced apple cider. The warmth and flavors enhance the sauce’s sweet and tangy notes, creating a harmonious blend.

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Frequently Asked Questions

Can I Make This Sauce Ahead of Time?

Yes, you can definitely make this sauce ahead of time! I often prepare it a day or two in advance, allowing the flavors to meld beautifully. Just store it in the fridge until you’re ready to serve.

How Do I Store Leftover Cranberry Sauce?

I store leftover cranberry sauce in an airtight container in the fridge. It usually lasts about a week. If I want to keep it longer, I freeze it in small portions for later use.

Is This Recipe Suitable for Vegetarians?

Yes, this recipe’s suitable for vegetarians! I love how it combines wholesome ingredients without any animal products. You can enjoy it guilt-free, and it’s perfect for your next festive gathering. Trust me, it’s delicious!

Can I Use Other Nuts Instead of Pecans?

Absolutely, you can use other nuts instead of pecans! I’ve tried walnuts and almonds in this recipe, and both add a delightful flavor and crunch. Just pick what you enjoy most, and get creative!

How Long Does the Sauce Last in the Fridge?

The sauce lasts about one to two weeks in the fridge. I recommend storing it in an airtight container to keep it fresh. Just give it a good stir before serving again! Enjoy!