As the Thanksgiving holiday nears, I anticipate the wonderful Cranberry Sauce with Lemon and Maple Syrup I’m soon to make. And I fondly look back on an autumn family trip to historic Plymouth, Massachusetts.
Here we visited the Pilgrim settlements and toured a replica of the Mayflower…boy, those folks were short, even at my youthful age I would have had a problem squeezing into one of those bunks! But my favorite stop on this particular adventure was at the Cranberry Bog.
1 (12 ounce bag)fresh cranberries (rinsed well and drained)
Preparation
1
In a heavy, medium sized saucepan, heat the water, lemon juice, zest, sugar, maple syrup and salt over medium heat, stirring for 3 to 4 minutes until the sugar dissolves.
2
Add the cranberries and bring to a boil, turn the heat down to simmer. Add the cinnamon and simmer on low heat until the cranberries burst and the sauce thickens, stirring often.
3
Cool and taste, stir in more sugar if desired. Serve chilled or at room temperature.
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