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-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.

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 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.

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.