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Easy Homemade Cranberry Sauce with Maple Syrup

by Jamie

This recipe for easy homemade cranberry sauce made with maple syrup & lemon peel is deliciously tart, versatile, and can be paired with savory or sweet. Serve at Thanksgiving or Christmas! Maple syrup and lemon peel brighten up this sauce!

homemade cranberry sauce with maple syrup in a white bowlThis homemade cranberry sauce with maple syrup and lemon peel is super simple to make!  It has a deeper, richer flavor because it’s not sweetened with just sugar alone but instead with maple syrup. I prefer lemon instead of orange because I feel lemon adds a brighter citrus flavor than orange. The lemon zest adds a wonderful citrus flavor without the added tartness from lemon juice. I find that cranberries are already tart enough. 🙂

red cranberries in a bowl next to lemon and white bowl

Most cranberry sauce recipes can be overly sweet so I use water instead of orange juice but still get the citrus flavor from the lemon peel. Lightly sweetening with maple syrup and sugar add the perfect balance between tart and sweet. You can adjust to your liking but I find this recipe absolutely perfect!

cranberries, lemon peel, white sugar in a pot for homemade cranberry sauce

So often I see leftover cranberry sauce go to waste during the holidays. It’s a shame because it can be used in other savory recipes or dessert recipes. It’s literally a berry jam! This is a quick and easy, versatile homemade cranberry sauce with maple syrup that goes with just about anything. So the next time you have leftovers from the holidays try it in different ways!

Recipes for leftover cranberry sauce: Bakery Swiss Roll Cake Recipe and Creamy Panna Cotta Recipe with Cranberry Sauce 

homemade cranberry sauce with maple syrup in a pot

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.
homemade cranberry sauce with maple syrup in bowl with spoon

Strained cranberry sauce

homemade cranberry sauce with maple syrup on a spoon

Unstrained cranberry sauce

 

I hope you enjoy this recipe for homemade cranberry sauce with maple syrup! Please share, rate, and comment below. I’d love to hear from you!

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Thanks so much for stopping by!

Jamie


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cranberries and lemon peel and white sugar in a pot

Homemade Cranberry Sauce with Maple Syrup

This recipe for easy homemade cranberry sauce made with maple syrup & lemon peel is deliciously tart, versatile, and can be paired with savory or sweet. Serve at Thanksgiving or Christmas! Maple syrup and lemon peel brighten up this sauce!
5 from 6 votes
Print Pin Rate
Course: Sauces, Sides
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 98kcal

Ingredients

  • 12 oz bag of fresh or frozen cranberries
  • 1/4 cup sugar
  • 1/2 cup maple syrup
  • 1 cup water
  • the peel of one lemon in one piece

Instructions

  • If using fresh cranberries, wash them under cold running water. Next pick out any bruised cranberries.
  • Add all the ingredients to a pot over high heat.
  • Once it comes to a rolling boil, reduce to medium and cook for 10 minutes. The cranberries will break down and the sauce will thicken. Remove the lemon peel.
  • Store in an airtight container if not serving right away.

Notes

  • If you want a thicker sauce - cook for 5 additional minutes and take a masher and give the cranberries a few good mashes until it's the consistency you like.
  • If you want a thinner, smooth sauce - strain it and add some water to thin it out to the consistency you desire.
  • Storage: Store leftovers in the fridge for up to 4 days; freeze for up to one month.

Nutrition

Calories: 98kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 81mg | Fiber: 2g | Sugar: 20g | Vitamin A: 26IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @drivemehungry or tag #drivemehungry!

 

 

Easy Homemade Cranberry Sauce with Maple Syrup

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6 comments

Alexandra @ It's Not Complicated Recipes October 30, 2019 - 9:32 am

5 stars
My favourite condiment – especially at this time of year. I look forward to trying your delicious recipe 🙂

Reply
Farah October 27, 2019 - 10:23 pm

5 stars
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!

Reply
Chelsey October 27, 2019 - 9:20 pm

5 stars
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!

Reply
Megan Ellam October 27, 2019 - 8:24 pm

5 stars
Thanks Jamie for showing how easy it is to make this. The colour though…. wow! Yummo!

Reply
Suzy October 27, 2019 - 7:58 pm

5 stars
I LOVE the idea of using maple syrup in your cranberry sauce! Trying this asap!

Reply
Kelly Anthony October 27, 2019 - 6:34 pm

5 stars
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.

Reply
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