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–+ servings
cranberries and lemon peel and white sugar in a pot
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5 from 24 votes

Homemade Cranberry Sauce with Maple Syrup

This easy homemade cranberry sauce with maple syrup and lemon peel is tart, bright, and ready in 15 minutes with just five ingredients. Made without orange juice, it's the perfect make-ahead side for Thanksgiving or Christmas.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauces, Sides
Cuisine: American
Servings: 8
Calories: 98kcal
Author: Jamie

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

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