cranberry Sauce

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Just over 1 lb of fresh cranberries (1.5 12 oz bags)

¼ cup water

½ cup maple syrup

Zest of one orange

¼ cup Vermont Village Cranberry Sipping Vinegar


In a saucepan heat cranberries with water, maple syrup, orange zest and cranberry sipping vinegar, on medium heat. Just before they reach a boil, turn down to low heat and simmer until liquid reduces and the cranberries are soft. Remove from heat and let cool. Serve warm or place in a mason jar and refrigerate to use as needed.