Maple Syrup Cranberry Sauce Recipes

MAPLE-HONEY CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, syrup, honey and orange zest. Cook over medium heat until the berries pop, about 15 minutes. Cover and store in the refrigerator.

MAPLE SYRUP CRANBERRY SAUCE

Steps:

• Combine water and maple syrup in a saucepan; bring to a boil. Add cranberries to syrup mixture and cook at a boil until berries pop, 10 to 15 minutes. Stir brown sugar and lemon juice into cranberries until brown sugar is completely dissolved. Mix in brandy.

MAPLE-CRANBERRY SYRUP

Steps:

• Heat maple syrup and cranberry sauce in 1-quart saucepan over medium heat, stirring occasionally, until cranberry sauce is melted. Stir in walnuts. Serve warm. Store covered in refrigerator up to 4 weeks.

ORANGE MAPLE CRANBERRY SAUCE

Steps:

• Rinse the cranberries. Discard any mushy or underripe berries and stems.
• Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes.
• Taste for sweetness. If it's too tart, add more syrup - a tablespoon at a time - until the sauce tastes sweet enough for you.
• Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months - I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.

MAPLE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool. Cover and refrigerate until ready to serve.

CRANBERRY MAPLE SAUCE

Steps:

• Rinse cranberries under cool running water, pick over and discard any bad berries. Place berries into a medium saucepan.
• Stir in the orange zest, Grand Marnier (or orange juice), cranberry juice, and pure maple syrup.
• Bring to a rolling boil over medium-high to high heat, keeping a close eye and stirring often.
• Reduce heat to medium-low and continue to cook for about 10 minutes, until sauce thickens and most of the berries have popped.
• Pour into a glass dish and let cool. For best results let sit in fridge overnight.

CRANBERRY-MAPLE SAUCE

Steps:

• Combine all ingredients in heavy large saucepan. Bring to boil, stirring often. Reduce heat to medium; simmer until cranberries pop, stirring often, about 12 minutes. Transfer to bowl. Cool completely. (Can be made 5 days ahead. Cover; chill.)

MAPLE GINGER CRANBERRY SAUCE

Steps:

• Cook and stir apple cider in a saucepan over medium-low heat until cider is reduced by half, about 10 minutes.
• Combine reduced apple cider, cranberries, orange juice, maple syrup, ginger, allspice, and cinnamon in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have burst and sauce is thickened, about 10 minutes.

THE NEW BASICS MAPLE CRANBERRY SAUCE

Steps:

• Note - I usually use frozen cranberries and they work just fine in this recipe.
• Combine all ingredients except the walnuts in a heavy saucepan and bring to a boil. Cook over medium heat for about 10 minutes until the cranberries pop open.
• Skim off the foam and stir in the walnuts. Allow to cool. Keep covered in the refrigerator for up to 4 days.