Cranberry Sauce with Lemon and Maple Syrup
Cranberry Sauce with Lemon and Maple Syrup
By Michael Mech |
November 13, 2018 12:24 am
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.
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1
zest and juice of one lemon
1/2 cup
water
1/2 cup
granulated sugar
4 tablespoons
real maple syrup
Pinch
salt
1/4 teaspoon
cinnamon
1 (12 ounce bag)
fresh cranberries (rinsed well and drained)
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.
Michael Mech
Michael Mech was born and raised in the heart of small-town America in Blue Island,
Illinois. A bedroom community of Chicago, the town has a long and rich history to the
early 1860s. Perhaps this is why classical methods of preparation and vintage recipes influence his cooking and baking so strongly to this day.
Chef Mike has always been a booster to small-town life and bungalow living, but he’s no stranger to the big lights of the city. Mike has been featured in Chicago magazine, the Chicago Tribune, the Chicago Sun-Times, the New York Times, and recently in Who’s Hungry magazine. The Emmy-winning, PBS
television show Ask This Old House featured his home to restore the kitchen to its historical roots, and Mike demonstrated his culinary skills on the show.
A natural with the food landscape of Chicago, Mike served as the guide to the wide variety of cuisine of the Windy City to world famous chef David Rosengarten, as documented recently in Forbes magazine. Mike keeps a blog and website as The Bungalow Chef, where he shares “food
stories,” vintage recipes, and the “art of real, American cuisine.”
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