Spiced Maple Cranberry Sauce Recipes
MAPLE CRANBERRY SAUCE
This delicious Maple Cranberry Sauce recipe is quick and easy to make in about 10 minutes. See notes above for possible variations and ingredients that you can also add in.
Provided by Ali
Time 12m
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium saucepan and stir to combine.
- Heat over medium-high heat until the mixture reaches a simmer. Reduce heat and simmer for 8-10 minutes, or until the sauce has thickened and reached your desired consistency. (Keep in mind that it will also thicken a bit more as it cools.)
- Taste and add extra maple syrup, if needed.
- You can either serve this cranberry sauce warm or let it cool in the refrigerator until chilled and then serve it cold.
MAPLE-HONEY CRANBERRY SAUCE
This recipe is simple, quick and a family favorite. It's delicious as a garnish for turkey or other meat entrees. I'll often make a double batch so we have extra to spread on toast or even use as a topping on desserts. -Rebecca Israel, Mansfield, Pennsylvania
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
MAPLE SPICED CRANBERRY SAUCE
Homemade cranberry sauce cranked up a notch, with pure maple syrup and brown sugar, lemon zest, and a litany of warming, elevating spices.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 10
Steps:
- Set a medium saucepan over medium heat. Add water, 1/3 cup pure maple syrup, and remaining ingredients. Stir to combine. Bring to a low bowl and cook, stirring occasionally, until most of the berries have burst and a sauce has formed, about 12 minutes. Taste and add additional pure maple syrup if desired (some cranberries are tarter than others, so you may need more than the recipe calls for). Remove from heat.
- Remove cinnamon sticks and cardamom pods. The pods should be easy to spot because they swell and lighten up when cooking.
- Store in an airtight container in the refrigerator until ready to serve, for up to 10 days. Or place in the freezer for up to 3 months.
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