Yield: Yields about 2 cups
Servings: 10
Pure maple syrup makes all the difference here, so avoid artificially flavored syrup. Cooking the cranberries just until they burst prevents the sauce from becoming too thick.
Make Ahead Tips
The sauce may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
Delicious but do as the recipe says and when the cranberries start popping they're done. I made the mistake of trying to crush all the berries once they got to the popping stage.....
I loved this recipe. Easy and tastes delicious! I put the zest at the begining and the final result was amazing! It was a sucess at the dinner party! thanks!
I used 1/2 cup of good quality dark maple syrup, less 1/4 cup water and increased the OJ a bit in order to use the entire orange... it was fast, easy & fantastic!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review