When I asked my two boys what they were looking forward to the most about the traditional Thanksgiving feast, they both exclaimed, "Cranberry sauce!" And then came pumpkin pie, turkey, mashed potatoes... Okay, perhaps their palates aren't that discerning, but the heaps of cranberry sauce that are shoveled into their little mouths unceremoniously are enough of an endorsement for me. I found this recipe about 10 years ago in Bon Appétit Magazine and it quickly became a family favorite. Mixed with pure maple syrup (I beg of you, don't use the fake stuff) and brown sugar, the cranberries cook down to a sweet and tangy jewel-toned sauce. I froze most of the sauce in anticipation of American Thanksgiving and Christmas, but we couldn't resist first pairing it with pork tenderloin. It would work well with Sausage, Mascarpone Cheese & Spinach Pork Tenderloin (leave out the red wine reduction sauce).
In a large saucepan, combine 24 ounces fresh cranberries (do not thaw), 1 1/2 cups pure maple syrup,
1 cup (packed) golden brown sugar, 1/2 cup water, and 3/4 teaspoon maple extract.
Stir well. The cranberries look like little jewels at this stage. I could stare at them all day.
Set the saucepan over medium-high heat and bring the cranberry mixture to a boil. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
More cranberry sauce recipes:
A Mingling of Tastes' Cranberry Sauce with Pears & Ginger
Eat Boutique's Cranberry Sauce with Port & Orange
Yum Sugar's Fresh Cranberry Sauce with Caramelized Onions
Closet Cooking's Jalapeno Cranberry Sauce
Baking Bites' Blackberry Cranberry Sauce
Maple & Brown Sugar Cranberry Sauce
24 oz. fresh cranberries
1 1/2 cup pure maple syrup
1 cup (packed) golden brown sugar
1/2 cup water
3/4 tsp maple extract
In a large saucepan, combine cranberries, maple syrup, brown sugar, water, and maple extract. Stir well. Set the saucepan over medium-high heat and bring the cranberry mixture to a boil. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
Makes about 4 1/2 cups.
Printable recipe
Maple & Brown Sugar Cranberry Sauce
24 oz. fresh cranberries
1 1/2 cup pure maple syrup
1 cup (packed) golden brown sugar
1/2 cup water
3/4 tsp maple extract
In a large saucepan, combine cranberries, maple syrup, brown sugar, water, and maple extract. Stir well. Set the saucepan over medium-high heat and bring the cranberry mixture to a boil. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
Makes about 4 1/2 cups.
Printable recipe
OK, this is the recipe I'll use for Thanksgiving cranberries. They sound yummy! I write a blog about Canada (www.closetcanuck.com), so this was fun to run into and I shall return!
ReplyDeleteThe color is so beautiful. Sounds Canadian to me, probably because of the maple syrup. :D I love cranberries and hope to taste this very soon. Good Luck Divina in finding them in the Philippines at a reasonable price. :D
ReplyDeleteNo doubt, this would have to taste wonderful!
ReplyDeleteHomemade cranberry sauce is one of my favorite parts of Thanksgiving, too - and this sounds yummy!
ReplyDeletereally vibrant color and festive, just in time for thanksgiving
ReplyDeleteOh...the maple added to the cranberry sauce sounds like a great variation.
ReplyDeleteThis sounds delicious. Can't go wrong with brown sugar AND maple syrup!
ReplyDeletei can never hv enough cranberry sauce neither.
ReplyDeleteand your addition of maple syrup sounds lovely!
This looks like a lovely and rich cranberry sauce recipe! Thanks for sharing!
ReplyDeleteI posted cranberry sauce today too! We are on the same page. Love yours!
ReplyDeleteWow, it sounds and looks incredible! I so love the combination of flavours!
ReplyDeleteI have loved cranberry sauce since I was a girl ... but Poppa Trix doesn't like it! Can you imagine? Your recipe inspires me to make it anyway and just have lots more for myself!
ReplyDeleteMable sauce & brown sugar in cranberries, what a good kick! I would love to try some. Yum....
ReplyDeleteThanks for all of your kind comments. We had a big dollop of this sauce on our open-faced, gravy-drowned pork sandwiches today. Heavenly!
ReplyDeleteI've never made cranberry sauce. I actually bought a bag of cranberries hoping to make something with them and I'm going to try this! Thanks Dara!
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ReplyDeleteYou so rock!!!
I saved this. It will grace my table this yr. for Thanksgiving.
There will definitely be homemade cranberry sauce this year! With a little orange flavor of course!
ReplyDeletehow do you get so creative I love this change sounds fantastic!
ReplyDeleteI love the colours. Very xmasie. Very nice touch.
ReplyDeleteGood to be thinking about Cranberry Sauce now...as the count down begins. -One of those make ahead items that holds so well in the fridge.
ReplyDeleteOoh, I bet the maple syrup is amazing in here. Yum!
ReplyDeleteSuch a pretty color, and never thought to use maple syrup. I like it!
ReplyDeleteThis cranberry sauce sounds amazing with maple syrup and brown sugar! Excellent!
ReplyDeleteYum. I love that it is with REAL maple syrup!
ReplyDeleteCanuck Heritage Sauce - an alternate name!
ReplyDeleteYour boys have good taste (I can tell that they would though!).
I might actually eat cranberry sauce this year. This recipe sounds delicious.
ReplyDeleteGorgeous gorgeous. Qho doesn't want those deep jewel-like reds at their table?
ReplyDeleteI make this very same cranberry sauce; the maple/brown sugar combo with the tart cranberries is just perfect!
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