Confession time, y’all.
The first time I ever tasted cranberry sauce was when I made it myself about 3 years ago.
The canned kind? No. Not happening. I don’t even want to look at those weird little circles of fruity grossness. I’m sorry if you’re a canned sauce lover, but it just fuh-reaks me out. It might be delicious, but I can’t get past the looks enough to taste it.
So, I make my own. And it’s amazing. I add a hit of maple syrup and a dash of cinnamon to take things over the top. It’s tart, sweet, and basically the perfect compliment to your Thanksgiving dinner. And no worries, it only takes about 20 minutes of cook time with occasional stirring. Totally easy recipe!
Now, spill it: Are you a canned sauce lover or are you on Team Homemade?
Homemade Maple Cranberry Sauce
- 12 ounces fresh cranberries
- 1 cup orange juice
- 1/2 cup pure maple syrup
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- Add all of the ingredients to a medium sauce pan and stir to combine.
- Heat over medium heat until the mixture reaches a rolling boil, about 10 minutes, stirring occasionally.
- Reduce heat to low and continue cooking until the berries have burst and the syrup has thickened a bit, about 10 more minutes.
- Remove mixture from heat and allow to cool. Sauce will thicken as it cools.
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