Maple Cranberry Sauce with fresh cranberries are sweetened with pure maple syrup, orange juice, white sugar with a hint of vanilla, and a pinch of salt and pepper. Simmering the cranberries for 10-15 minutes result in a nice, thick, deep dark and flavorful cranberry sauce.
I grew up eating canned cranberry sauce a lot, especially during the holidays. Back then, I used to eat so much my stomach cramped, but I didn’t let a little cramping stop me from eating more. I love cranberry sauce whether it’s fresh or canned.
These days, I prefer making fresh homemade cranberry sauce. I usually make a basic cranberry sauce but this time I felt, my cranberry sauce needed a little makeover, so I decided to go with maple syrup and a bit of vanilla extract, orange juice and a pinch of pepper and salt. I’m glad it did because it’s so good! The maple syrup is not overpowering but you can tell it’s there and it syrup gives the cranberry sauce a nice depth of flavor.
The vanilla give it a bit of flavor which helps with the tartness. The orange juice brightens the sauce. The small pinch of salt helps to balance the cranberry sauce and the pepper heightens the flavor just a bit. Remember, you only need a tiny pinch. My family couldn’t stop eating it. This maple syrup cranberry sauce recipe is delicious!
As I was making the maple cranberry sauce, my 4 year old kept gobbling up fresh raw cranberries. Yes, raw. I swear, some kids can be so picky, but they will eat the weirdest things. He said he likes that they are sour. Go figure. I should have known better because he also loves to eat raw lemons. I don’t know what it is with him and sour, tart fruit. It’s pretty funny watching him, the frown on his face, as he bites into the tart cranberry, hilarious but cute.
For this recipe, you’ll need a medium-size saucepan. You’ll want to cook the sauce down a lot until it becomes really thick about 15-20 minutes. Remove it from the heat and let it cool. As the cranberry sauce cools down it will thicken even more. This recipe makes enough to feed about 4 people so if you need more double or even triple the recipe.
This holiday, kick the canned cranberry sauce to the curb and make this homemade cranberry sauce. It tastes better and it’s simple to make, plus your guest will be excited to try this side dish when you tell them it’s maple cranberry sauce, because who doesn’t like maple syrup? Happy Thanksgiving!
- 3 cups cranberries
- 1/4 cup water
- 1/2 cup maple syrup
- 1 tbsp orange juice
- 1/2 cup sugar
- 1/8 tsp vanilla extract
- pinch of salt and pepper
Rinse the cranberries. Place all of the ingredients into a sauce pan (except for the vanilla extract) over high heat and bring to a boil. Reduce heat and simmer. The cranberries will began to burst. Cook uncovered and stirring until the sauce has thickened 10-15 minutes. Transfer to a bowl. Add the vanilla extract and mix well and let it cool completely.
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