Now that we all have had a few weeks to finish the last of our Thanksgiving leftovers I have a few more cranberry recipes to share with you!
Most people I know only consider cranberries to be suitable for Thanksgiving. I am here to tell you that is wrong!
Fresh cranberries are delicious and should be on your table more than once a year.
Cranberries are pretty and festive, and that bright red color is perfect for the holidays.
They also pack a punch! Cranberries are full of Vitamin E, Vitamin K, and Vitamin C. They are also a good source of Dietary Fiber and Manganese.
I made this for our Thanksgiving dinner and it was a big hit. The maple syrup gives it a nice touch of sweetness with out taking away too much tartness from the cranberries.
Maple Cranberry Sauce
Recipe adapted from andreasrecipes.com
- 12 ounce bag fresh cranberries
- 2/3 cup water
- 1/2 cup (Grade B) maple syrup
- 6 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
To Make the Cranberry Sauce:
- Wash the cranberries. In a large pot combine the cranberries and water, simmer for 5-10 minutes over medium-low heat. All the cranberries should burst open.
- Pour the cranberries and water into a blender (immersion blender/food processor is fine too) and pulse 2-3 times. Just to slightly break up the cranberries.
- Return the mixture to the pot. Add the maple syrup, brown sugar and cinnamon, mix well.
- Bring it all to a boil and let it boil for 30 seconds – 1 minute. Reduce to a simmer and continue to cook for 15-20 minutes, uncovered. Don’t forget to frequently stir your sauce!
- Once it has reduced down and thickened to a scoop-able and spread-able consistency, remove from the heat. Stir in the vanilla extract. Allow to cool completely before storing in a jar.
Recipe makes 1 pint of maple cranberry sauce. It will keep for 2 months in the refrigerator and 3-4 months in the freezer.
Looking for more cranberry recipes?
These are a few recipes that have caught my eye and I bookmarked – go check them out!