Cranberry Maple Walnut Sauce Recipes

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CRANBERRY-MAPLE SAUCE



Cranberry-Maple Sauce image

Categories     Sauce     Christmas     Thanksgiving     Cranberry     Fall     Maple Syrup     Bon Appétit

Yield Makes about 4 2/3 cups

Number Of Ingredients 5

2 12-ounce packages fresh cranberries
1 1/2 cups pure maple syrup
1 cup (packed) golden brown sugar
1/2 cup water
3/4 teaspoon maple extract

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-CRANBERRY SYRUP



Maple-Cranberry Syrup image

Three ingredients and a single step is all that you need to make this homemade cranberry and maple sauce - ready in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 24

Number Of Ingredients 3

1 cup maple-flavored syrup
1/2 cup whole berry cranberry sauce
1/4 cup chopped walnuts, if desired

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.

Nutrition Facts : Calories 45, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg

CRANBERRY MAPLE SAUCE



Cranberry Maple Sauce image

A lovely holiday fruit sauce to serve with the traditional bird, with a couple of twists. Instead of straight-up sugar, a cup of pure maple syrup balances the tartness of the fruit. A cup of cranberry juice ensures the essential flavor remains the focus of the dish, and a bit of orange brightens the whole shebang. The Grand Marnier is optional. This is to say nothing of the texture, which to paraphrase the great Roseanne Conner, is "so far beyond canned sauce, that the light from canned sauce would take one billion years to reach the Earth." It is, in a word, awesome. Inspired by a Pioneer Woman recipe, via Kristen Swensson of Cheap, Healthy, Good.

Provided by BecR2400

Categories     Sauces

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

2 teaspoons finely grated fresh orange zest
3 tablespoons Grand Marnier (optional, or orange juice)
1 cup cranberry juice
1 cup pure maple syrup (not pancake syrup)
1 (16 ounce) bag fresh cranberries

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.

THE NEW BASICS MAPLE CRANBERRY SAUCE



The New Basics Maple Cranberry Sauce image

This recipe comes from The New Basics Cookbook by Julee Rosso & Sheila Lukins. I never liked cranberry sauce until I tried this one! I've lived outside Canada since 1997 so it is sometimes a challenge to find the cranberries (so then we do without cranberry sauce for Thanksgiving) and other times it is difficult to find the raspberry-cranberry juice but another juice is easily substituted.

Provided by SusannaGail

Categories     Sauces

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 5

12 ounces fresh cranberries, well rinsed
1 cup maple syrup
1 cup cranberry-raspberry juice
1 orange, zest of (from one orange)
1 cup walnut halves

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.

Nutrition Facts : Calories 177.3, Fat 7.7, SaturatedFat 0.7, Sodium 3.9, Carbohydrate 27.7, Fiber 2.5, Sugar 20.9, Protein 1.9

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