Cranberry sauce is something that should always be homemade. It tastes worlds better than canned cranberry sauce! We swapped out the sugar for maple syrup for extra yum.
This past week has been a whirlwind. In a good way since it means we’ve had plenty of freelance work coming in, which is great for paying the bills. But I missed my little space here too. This week we are back in the saddle and have a ton of amazing Thanksgiving food coming your way!
Including cranberry sauce. Have you ever had homemade cranberry sauce? Oh. my. gosh.
It’s crazy good. I don’t normally eat cranberry sauce at Thanksgiving honestly. It’s just kind of a weird gelatinous mass in a bowl in my mind.
But homemade? It’s a whole new world (cue Disney song).
My taste buds want to sing they are so happy with this.
Holy goodness. Why isn’t this on every Thanksgiving table?
It literally will take you 10 minutes of ignoring it on your stove to make this. Promise me you will not let another year go by without trying this?
I may or may not be stockpiling fresh cranberries in my freezer this year and hoarding this sauce all to myself at the table.
Where’s the maple syrup you ask?
Well, we are big advocates of eliminating processed sugars when possible. I just got so excited about this that I made it and photographed it with brown sugar since that was how we started making it. I had a duh moment and realized this later.
This recipe is even more bomb diggity with real maple syrup instead of the brown sugar so if you’ve got it, use it. Your health (and your taste buds) will thank me.
p.s. only use real maple syrup. none of that corn syrup garbage.
Homemade Cranberry Sauce (With Maple Syrup)
- 1/4 cup butter
- 1 12 ounce package fresh cranberries
- 1/2 cup maple syrup can substitute 1/2 cup brown sugar and 1/2 cup water
- 1 tablespoon lemon or orange juice
- 1. Melt butter in a medium-sized pot. Add cranberries and maple syrup. (If using brown sugar and water. add that instead)
2. Bring to a boil and then reduce heat to medium for 8-10 minutes until most of the cranberries have begun to pop and a sauce consistency is reached. Sauce will thicken as it stands as well.
3. Remove from heat and add lemon or orange juice.
4. Serve warm or room temperature (cold it is a bit grainy).
5. It can be made up to 3 days ahead of time.
Looking for more great recipes? Cranberry White Chocolate Macadamia Hot Cross Buns, Cranberry Almond Clafoutis, Maple Cranberry Pecan Pie.
Update: Winner of $50 gift card giveaway has been notified!