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cranberry sauce in white bowl
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Homemade Cranberry Sauce

With maple syrup and clementines, this cranberry sauce is a unique take on a classic sauce that is perfect for the holidays.
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 134kcal
Author Ryan Beck

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.

Nutrition

Serving: 1serving | Calories: 134kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 93mg | Potassium: 91mg | Fiber: 2g | Sugar: 27g