Cranberry Sauce with Lemon and Maple Syrup

As the Thanksgiving holiday nears, I anticipate the wonderful Cranberry Sauce with Lemon and Maple Syrup I’m soon to make.

Cranberry Sauce with Lemon and Maple Syrup

Prep Time

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Cook Time

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Serves

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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.

Ingredients

  • 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)

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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