Effortless cranberry sauce sweetened with maple syrup, ready in 20 minutes.
This may be my laziest recipe ever, and I’m okay with that. It just proves that cooking does not need to be complicated, or involve a lot of steps and ingredients.
I bought a bag of cranberries last month in which I had grand plans for in my Gingerbread House recipe. That idea got scrapped as quickly as it came to my mind, and I was left with a pile of tart berries.
There are a number of things one can create with a bag of cranberries, but since Christmas is next week, and there’s a 94.2% chance that there will be some cranberry sauce on your dinner table, why not whip up some fresh stuff? Do you reallllly want a gelatinous cylinder of “sauce” plopped on a plate in front of you, complete with ridges from the can? I mean, if you do, that’s cool too, but this recipe is here for you when you’re ready.
This recipe is also great with a mix of both blueberries and cranberries and a bit of lemon and ginger. It is easily customizable to suit your tastes or whatever you’re pairing it with. It’s also great on pancakes with the blueberry flavor combination.
- 3 cups Cranberries
- ½-⅔ cup Maple Syrup
- ⅓ cup Water
- Zest and Juice of 1 Orange
- ⅛ - ¼ tsp Cinnamon and Cloves
- Pinch of Sea Salt
Combine all ingredients in a medium sized saucepan. Bring to a boil over medium heat, then reduce to med-low and allow to simmer.
The berries will begin to make a popping sound. Using a wooden spoon, squish the cranberries against the pot to break them down.
Continue cooking and stirring until the sauce has reduced; about 10 minutes.
Remove from heat and allow to cool. At this point you can adjust the flavor and consistency. Add water to thin it out if you’d like, or add more sweetener if it tastes too tart for you.