The New Basics Maple Cranberry Sauce Recipes

MAPLE CRANBERRY SAUCE

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 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.

ANCHO-MAPLE CRANBERRY SAUCE

Steps:

• Toast the chiles in a dry medium saucepan over medium heat, turning occasionally, about 5 minutes. Add 2 cups water and the baking soda. Remove from the heat and let stand 10 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Strain through a fine-mesh sieve into the saucepan, pressing the mixture through with a rubber spatula.
• Add the cranberries, sugar, maple syrup and 1/4 teaspoon salt to the pan. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and stir in the raisins. Let cool.
• Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight.

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.

CRANBERRY-ORANGE-MAPLE SAUCE

Steps:

• Mix sugar with water and bring to boil. Simmer over moderately high heat for about 5 minutes, or until liquid becomes slightly syrupy.
• Add cranberries and simmer an additional 5 minutes, or until berries begin to pop. Add orange rind, juice, maple syrup and ginger and simmer another 2 to 3 minutes.
• Pour sauce into hot, sterilized jars. Sauce will keep in refrigerator two to three weeks. It may be frozen for longer storage.

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.n

MAPLE SPICED CRANBERRY SAUCE

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.

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.)