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This easy homemade cranberry sauce with maple syrup and lemon peel is deliciously tart, versatile, and pairs with both savory and sweet dishes. It comes together in 15 minutes with five simple ingredients, making it the perfect addition to your Thanksgiving or Christmas table.
I’ve made this cranberry sauce every holiday season for years, and the maple syrup is what makes it special. Sweetening with pure maple syrup instead of sugar alone gives the sauce a deeper, richer flavor that you just can’t get from the canned stuff. I also use lemon peel instead of orange because lemon adds a brighter citrus note, and the zest brings that flavor without extra tartness. Cranberries are plenty tart on their own.
Most recipes call for orange juice, but I make my cranberry sauce without it. I use water plus lemon peel instead, so the sauce never turns overly sweet. A little maple syrup and a touch of sugar hit the perfect balance between tart and sweet. You can adjust it to taste, but I find this ratio just right.
Best of all, leftover cranberry sauce should never go to waste. It’s basically a berry jam, so it works in savory dishes and desserts alike. Try it stirred into creamy panna cotta or rolled into a bakery swiss roll cake.
Tips for homemade cranberry sauce with maple syrup:
- For the lemon peel, I like to keep it all in once piece so it’s easy to fish out. Be careful to avoid the pith as that can make it bitter. You can also substitute orange peel if that’s what you have on hand.
- Use pure maple syrup. You can substitute honey or agave syrup but please no artificial maple syrup!
- Cranberry sauce thickens as it cools so keep that in mind as it’s cooking.
- For a thicker sauce, cook it 5 minutes longer and mash more of the berries against the pot.
- Make ahead of time and serve it cold or reheat it on medium low heat until it’s warm.
- Keeps in the fridge for up to a week in an air tight container.
- For a thinner, smoother sauce – strain the sauce and add a bit of water to thin out to the consistency you desire. Perfect for serving with desserts such as this panna cotta recipe.
Frequently Asked Questions
Yes. Fresh or frozen both work and you don’t need to thaw them first. Just add the frozen cranberries straight to the pot. They may take an extra minute or two to break down.
Absolutely. This recipe skips orange juice entirely. I use water and lemon peel instead, which keeps the sauce from getting too sweet while still adding bright citrus flavor.
Pure maple syrup gives the sauce a deeper, more complex flavor than sugar alone. It adds a subtle warmth that pairs beautifully with the tart cranberries. Be sure to use pure maple syrup, not artificial pancake syrup.
Yes, honey or agave syrup both work as a one-to-one swap. Just avoid artificial maple syrup, which won’t give you the same depth of flavor.
Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 1 month. Let it cool fully before storing.
Yes, this sauce is perfect for making ahead. Prepare it up to a few days in advance and serve it cold, or gently reheat over medium-low heat until warmed through. Making it ahead actually frees up stovetop space on the holiday.
Cranberry sauce thickens as it cools, so it will firm up off the heat. For a thicker sauce, cook it 5 minutes longer and mash some of the berries against the side of the pot.
For a thinner, smoother sauce, strain it through a fine mesh sieve and stir in a little water until it reaches the consistency you like. This version is lovely spooned over desserts.
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Homemade Cranberry Sauce with Maple Syrup
Ingredients
- 12 oz bag of fresh or frozen cranberries
- ½ cup maple syrup
- ¼ cup sugar
- 1 cup water
- the peel of one lemon in one piece
Instructions
- Prep the cranberries. If using fresh cranberries, rinse them under cold running water and pick out any soft or bruised berries. Frozen cranberries can go straight into the pot with no need to thaw.
- Peel the lemon. Using a vegetable peeler, remove the peel of one lemon in one large strip. Try to avoid the white pith underneath, since it can make the sauce bitter.
- Combine everything in a pot. Add the cranberries, maple syrup, sugar, water, and lemon peel to a medium saucepan over high heat.
- Boil, then simmer. Bring the mixture to a rolling boil, then reduce the heat to medium. Cook for 10 minutes, stirring occasionally. The cranberries will break down and the sauce will thicken.
- Finish and cool. Remove and discard the lemon peel. The sauce will keep thickening as it cools, so don't worry if it looks loose in the pot. Serve warm or cold.
- Store. If not serving right away, transfer to an airtight container once fully cooled.
Notes
- For a thicker sauce: cook 5 minutes longer and mash some of the berries against the side of the pot until it reaches the consistency you like.
- For a thinner, smoother sauce: strain it through a fine mesh sieve and stir in a little water to loosen it. This version is lovely spooned over desserts like panna cotta.
- Sweetener: use pure maple syrup for the best flavor. Honey or agave work as a one-to-one substitute. Skip artificial pancake syrup.
- Make ahead: this sauce keeps well, so make it a few days before the holiday and reheat gently over medium-low heat, or serve it cold.
- Storage: Store leftovers in the fridge for up to 4 days; freeze for up to one month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Won’t be buying storebought cranberry sauce again! This is so simple to make, and tastes superior! The maple syrup really adds a special depth of flavour, so be sure to not skip this!
This is such a great festive recipe, but honestly one we are happy to enjoy anytime!
We love this with a roast chicken – SO tasty!!
Thanks Dana! Excellent idea to pair with roast chicken!
My favourite condiment – especially at this time of year. I look forward to trying your delicious recipe 🙂
So vibrant and beautiful! It’s just the time for a recipe like this, and when cranberry sauce looks this good, I’ll forego the canned stuff for sure!
I love homemade cranberry sauce! It’s definitely one of my favorite must haves on the table at Thanksgiving. Your recipe with maple syrup and orange looks just wonderful!
Thanks Jamie for showing how easy it is to make this. The colour though…. wow! Yummo!
I LOVE the idea of using maple syrup in your cranberry sauce! Trying this asap!
I love your ideas and recipes for using leftover cranberry sauce. I can’t tell you how many times it just goes to waste but not anymore.