Fruit-juice & Maple-Syrup Sweetened Cranberry Sauce

*If using frozen cranberries, you do not need to thaw before cooking.

Rinse cranberries. Place juice and syrup in a small saucepan and bring to a boil, stirring to dissolve syrup. Add cranberries and return to a boil. Reduce the heat and simmer gently for 10 minutes or until cranberries burst.

Remove from heat and pour into serving container. Let cool, then refrigerate. The sauce will thicken as the cranberries cool.

 

2 Comments

  1. Woiyvonne

    I often make cranberry sauce this way, but substitute orange juice for the water.   For a really tangy orange flavor add 1/4 cup of orange marmalade (gluten free of course!) to the finished sauce and mix well.   And cranberry sauce isn't just for main courses.  Try swirling some into a coffee cake,  muffin, or pancake batter.   Or serve with French Toast.

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