Orange-Maple Cranberry Sauce

Pure maple syrup makes all the difference here, so avoid artificially flavored syrup. Cooking the cranberries just until they burst prevents the sauce from becoming too thick.

• 1 12-oz. package fresh or frozen cranberries (about 3 cups), picked over and rinsed
• 1 cup pure maple syrup
• 1 medium orange, finely grated to yield 1 tsp. zest, squeezed to yield 1/3 cup juice

Combine the cranberries, maple syrup, and orange juice in a 3-quart saucepan and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, just until the cranberries burst, about 5 minutes.

Remove from the heat, stir in the zest, and let cool to room temperature, about 1 hour. The sauce will thicken as it cools.