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
Ingredients:
- 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!
Cranberry Salsa – Boulder Locavore Cranberry Liqueur – Creative Culinary Cranberry Curd – Kitchen Confidante
About bigfatbaker
This sounds like such a nice way to make sauce. I get sick of the orange peel, run of the mill type that usually makes an appearance at the holiday table. Maple syrup is a wonderful way to sweeten the sauce!
This sounds wonderful! and, looks like a beautiful gift to include with Holiday baskets!! I can’t wait to try it:)
This year I used fresh cranberries for the first time
I bought a couple of bags and popped them in the freezer since I kept reading that they freeze well. I love them!
I did the same thing! I am afraid they are going to be totally gone in a week. Gotta stock up when you can
This looks delicious! Also great to know about the nutritional benefits of cranberries, too. I’m new to your site and it looks fantastic – thanks for adding me on Foodbuzz! I look forward to lots more great recipes soon
I’m so glad I’m not the only one that loves fresh cranberries for more than just thanksgiving! This looks delicious.
Gosh, this sounds fabulous, Erin!!! A delicious twist on cranberry sauce~
Thank you Liz!
This sounds delightful. I love to visit your blog. I never leave empty handed and always have a recipe or cooking tip to show for the time I spend here. I hope you have a great day. Blessings…Mary
This comment made my weekend! Thank you so much
Have a great night.
This looks so good. I love cranberry sauce and this recipe is definitely not just for Thanksgiving. Thanks for sharing.
Maple and cranberry is a great combination of flavors-yum! I do love cranberries and wish they were available more year round. This sauce does look delicious-that last picture sure does make me want to taste this. Well done!