A Nantucket Cranberry Sauce

Recipe Notes Adapted from 21 Federal, Nantucket. Makes about 1¾ cups of sauce.


1 cup orange juice

¼ cup maple syrup

¼ cup light molasses

2 tablespoons brown sugar

2 tablespoons unsalted butter

¼ teaspoon salt

1 12-ounce bag cranberries, rinsed


Combine everything except the cranberries in a heavy saucepan over medium heat, stirring occasionally, until sugar dissolves.

Reduce the heat to low and add the cranberries. Simmer until the cranberries begin to burst—about 10 minutes.

Increase the heat to high and boil, stirring occasionally, until the sauce is slightly thickened and reduced to about 1¾ cups (about 15 minutes).

Let cool to room temperature before serving, or refrigerate and serve chilled.