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Christmas: Cranberry Maple Sauce

Source of Recipe

From "Christmas 101" by Rick Rodgers


Recipe Introduction

"I always make my own cranberry sauce, even if I'm serving canned sauce for the traditionalists in the group. One of the best things about homemade cranberry sauce is that it can be made well ahead of serving, giving you one thing to scratch off your menu list. This sauce has become an oft-requested condiment - cranberries and maple syrup are made for each other. The maple flavor will be subtle, so if you want to give it a boost, use the maple extract."

List of Ingredients

◦  One 12-ounce package fresh cranberries
◦  ¾ cup pure maple syrup, preferably Grade B
◦  ½ cup water
◦  ½ cup packed light brown sugar
◦  ½ tsp maple extract (optional)


Recipe

Combine all the ingredients in a medium, heavy-bottomed saucepan over high heat and bring to a boil, stirring often.

Reduce the heat to medium and simmer until the cranberries have popped and the juices have thickened to a light syrup consistency, about 10 minutes.

Cool completely. (The sauce can be made up to 2 weeks ahead, covered and refrigerated.) Serve chilled or at room temperature.


Makes about 2½ cups