Gluten-Free Cranberry Citrus (Printer-Friendly)

A vibrant blend of cranberries, citrus zest, maple, and warming spices delivering balanced flavor.

# List of Ingredients:

→ Fruits

01 - 12 ounces fresh cranberries
02 - ¾ cup fresh orange juice
03 - 1 large navel orange, zested
04 - 1 small lemon, zested

→ Sweeteners and Spices

05 - ½ cup pure maple syrup
06 - ½ teaspoon ground cinnamon
07 - ⅛ teaspoon ground cloves
08 - ⅛ teaspoon ground ginger
09 - Pinch of salt

→ Herbs and Flavorings

10 - 1 sprig fresh rosemary (removed before serving)
11 - 1 teaspoon pure vanilla extract

# Preparation Steps:

01 - Rinse cranberries, discarding any soft ones. Finely zest the orange and lemon with a microplane, avoiding the white pith. Juice the orange to yield three quarters of a cup, topping with a splash of water if needed. Select a stainless steel or other non-reactive saucepan to maintain clean flavors.
02 - In the saucepan, combine orange juice, maple syrup, cinnamon, cloves, ginger, salt, and the rosemary sprig. Heat over medium until a lively simmer is achieved and the spices bloom, stirring occasionally.
03 - Add cranberries and maintain a steady simmer. Cook for 8 to 12 minutes, stirring intermittently until most berries have burst and the sauce shows syrupy edges. Skim off any pale foam to preserve clarity.
04 - Remove and discard the rosemary sprig. Remove the pan from heat and stir in the orange and lemon zest along with vanilla extract to retain bright citrus aromas.
05 - Taste and adjust sweetness or saltiness if desired with an additional spoonful of maple syrup or pinch of salt. Cool to room temperature, cover, and refrigerate for at least 2 hours to allow the sauce to softly set.

# Additional Suggestions:

01 - Cook until reaching 217 to 220 °F for optimal soft gel consistency without becoming jammy.
02 - Add citrus zests off the heat to preserve volatile oils and fresh aroma.
03 - Use a chilled plate to test set by observing if the sauce wrinkles and slowly flows after 30 seconds.
04 - Employ only non-reactive cookware such as stainless steel to avoid metallic taste.
05 - Make sauce up to one week ahead to deepen flavor and stabilize texture.

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