The New Basics Maple Cranberry Sauce
"This recipe comes from The New Basics Cookbook by Julee Rosso & Sheila Lukins. I never liked cranberry sauce until I tried this one! I've lived outside Canada since 1997 so it is sometimes a challenge to find the cranberries (so then we do without cranberry sauce for Thanksgiving) and other times it is difficult to find the raspberry-cranberry juice but another juice is easily substituted."
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
10-12
ingredients
- 12 ounces fresh cranberries, well rinsed
- 1 cup maple syrup
- 1 cup cranberry-raspberry juice
- 1 orange, zest of (from one orange)
- 1 cup walnut halves
directions
- Note - I usually use frozen cranberries and they work just fine in this recipe.
- Combine all ingredients except the walnuts in a heavy saucepan and bring to a boil. Cook over medium heat for about 10 minutes until the cranberries pop open.
- Skim off the foam and stir in the walnuts. Allow to cool. Keep covered in the refrigerator for up to 4 days.
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Reviews
-
This recipe was super easy to make and delicious too. my only problem was that I should have halved the recipe because I didn't realize my family isn't huge fans of cranberry sauce.
Tweaks
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I've been using this recipe since my 20s and year after year it's a hit. I have always added finely chopped pecans instead of walnuts. I imagine Filberts would be good as well.
RECIPE SUBMITTED BY
I'm a Canadian living in France (in a small town about an hour south of Paris) with my husband, Carey, and our two little girls, Catherine (3-1/2) and Sara (19 months). Catherine is starting to cook with me. She pushes her stool over the counter so she can help me "mix". It's a bit difficult to keep her away from the stove though, since the only counter space is the half meter between the sink and the stove.
update 13/09/07
I am now living in Shanghai since my husband has accepted a 2 year placement with the Chinese branch of his company.
