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!
- 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
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.
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.
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