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With maple syrup and clementines, this homemade cranberry sauce recipe is a unique take on a classic sauce that is perfect for the holidays.
There are three group of people in regards to cranberry sauce - those that love homemade cranberry sauce, those that love canned cranberry sauce, and those that don't like cranberry sauce at all. Now we aren't going to focus on the ladder.
I'm a homemade cranberry sauce person myself. I've actually never had canned cranberry sauce, but I just feel like with anything, homemade is always better.
The tried and true method for a homemade cranberry sauce recipe uses cranberries, sugar and oranges. I wanted to mix it up a little with replacing half the sugar with maple syrup and clementines instead of oranges.
And I've got to say, it turned out perfect. You get the tartness of the cranberries that is offset by the sweetness from the maple syrup and sugar and acid from the clementines. So if you are looking to mix it up, use this homemade cranberry sauce recipe to top your turkey.
Btw if you are really short on time, you could try this Instant Pot cranberry sauce version.
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Recipe Ingredients
- Cranberries - the star of the show.
- Clementines - can also use oranges.
- Maple syrup and granulated sugar - the combination adds the right sweetness.
- Cinnamon stick, ground allspice, ground nutmeg, salt - enhances the flavors.
Step-by-Step Instructions
- Place the cranberries in a colander and rinse with cold water. You want to discard any damaged cranberries. In a medium saucepan, add the cranberries, maple syrup, sugar, clementine juice, zest, water, cinnamon stick, allspice, nutmeg and salt and bring to a boil.
- Lower the heat to a simmer, and simmer for 20 minutes or until the cranberries have popped and thickened.
- Let the sauce sit at room temperature until cool and remove cinnamon stick. Transfer to a storage container and place in the fridge until ready to use.
FAQs
You'll know the cranberry sauce is done when the cranberries have popped and started to thicken to a jam-like consistency. Remember with this homemade cranberry sauce recipe, it will thicken more as it cools.
Cranberries are naturally rich in pectin, so they gel easily and will thicken as the sauce cools.
Cranberries are naturally very bitter which is where the sugar comes in to offset it. Everyone has different tastes, so if the sauce is still too bitter for you, just add maple syrup 1 tablespoon at a time.
Homemade cranberry sauce will last in the fridge for 10-14 days if placed in an airtight container.
Leftover Cranberry Sauce Ideas
Unless you have a huge gathering, you will probably have some leftover cranberry sauce. Luckily there are a ton of ways to use it. Some options include:
- Leftover Cranberry Sauce Muffins
- Leftover Cranberry Sauce Coffee Cake
- Cranberry Sauce Breakfast Rolls
- Leftover Cranberry Sauce and Apple Crisp
- Leftover Thanksgiving Cranberry Sauce Scones
Pro Tips/Recipe Notes
- You can use all maple syrup or all granulated sugar. No need to use half and half if you don't want to or don't have one of the ingredients.
- If you don't have clementines, replace with the juice of one orange and zest from half of it.
- Replace the cinnamon stick with ½ teaspoon of ground cinnamon if needed.
- If your cranberry sauce is still too bitter, add more maple syrup one tablespoon at a time.
- Cranberry sauce can be served warm or cold.
Other Sauce Recipes
If you’ve tried this homemade cranberry sauce recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Homemade Cranberry Sauce
Ingredients
- 12 oz fresh cranberries
- ½ cup maple syrup
- ½ cup granulated sugar
- juice of 3 clementines
- zest of 1 clementine
- ¼ cup water
- 1 cinnamon stick
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Place the cranberries in a colander and rinse with cold water. You want to discard any damaged cranberries.
- In a medium saucepan, add the cranberries, maple syrup, sugar, clementine juice, zest, water, cinnamon stick, allspice, nutmeg and salt and bring to a boil. Lower the heat to a simmer, and simmer for 20 minutes or until the cranberries have popped and thickened.
- Let the sauce sit at room temperature until cool and remove cinnamon stick. Transfer to a storage container and place in the fridge until ready to use.
Notes
- You can use all maple syrup or all granulated sugar. No need to use half and half if you don't want to or don't have one of the ingredients.
- If you don't have clementines, replace with the juice of one orange and zest from half of it.
- Replace the cinnamon stick with ½ teaspoon of ground cinnamon if needed.
- If your cranberry sauce is still too bitter, add more maple syrup one tablespoon at a time.
- Cranberry sauce can be served warm or cold.
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