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 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.