Best Maple Cranberry Sauce Recipes

MAPLE SYRUP CRANBERRY SAUCE

Steps:

• Combine water and maple syrup in a saucepan; bring to a boil. Add cranberries to syrup mixture and cook at a boil until berries pop, 10 to 15 minutes. Stir brown sugar and lemon juice into cranberries until brown sugar is completely dissolved. Mix in brandy.

ORANGE MAPLE CRANBERRY SAUCE

Steps:

• Rinse the cranberries. Discard any mushy or underripe berries and stems.
• Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes.
• Taste for sweetness. If it's too tart, add more syrup - a tablespoon at a time - until the sauce tastes sweet enough for you.
• Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months - I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.

MAPLE WALNUT CRANBERRY SAUCE

Steps:

• Place cranberries into a large saucepan and stir in orange juice, maple syrup, sugar, port wine, ginger, orange zest, cinnamon stick, and salt.
• Bring sauce to a simmer. Berries will begin to pop. Cook at a simmer until berries are cooked through and soft, about 10 minutes.
• Remove saucepan from heat and let cranberry sauce cool for about 5 minutes.
• Shake walnuts in a dry skillet over medium heat, cooking until golden brown and fragrant, about 5 minutes. Wipe away any small particles of walnut skin from skillet to avoid bitterness. Stir walnuts into cranberry sauce. Let cool to room temperature and transfer to a serving bowl; sauce will thicken as it cools. Cover bowl with plastic wrap, pushing wrap to touch sauce and refrigerate until needed. Sauce can be made several days ahead.

MAPLE-HONEY CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, syrup, honey and orange zest. Cook over medium heat until the berries pop, about 15 minutes. Cover and store in the refrigerator.

MAPLE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool. Cover and refrigerate until ready to serve.

CRANBERRY-MAPLE SAUCE

Steps:

• Combine all ingredients in heavy large saucepan. Bring to boil, stirring often. Reduce heat to medium; simmer until cranberries pop, stirring often, about 12 minutes. Transfer to bowl. Cool completely. (Can be made 5 days ahead. Cover; chill.)

CRANBERRY MAPLE WALNUT SAUCE

Steps:

• Wash cranberries.
• Mix in heavy sauce pan the cranberries, maple syrup, cranberry-raspberry concentrate (do not add water), zest and the juice from the orange.
• On High heat bring to a boiling point then reduce to medium heat for 10 minutes or till the cranberries pop-up.
• Then add the walnuts and remove from heat.
• Mix well and chill.
• Can be prepared a day or two in advance.

MAPLE GINGER CRANBERRY SAUCE

Steps:

• Cook and stir apple cider in a saucepan over medium-low heat until cider is reduced by half, about 10 minutes.
• Combine reduced apple cider, cranberries, orange juice, maple syrup, ginger, allspice, and cinnamon in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have burst and sauce is thickened, about 10 minutes.

MAPLE SPICED CRANBERRY SAUCE

Steps:

• Set a medium saucepan over medium heat. Add water, 1/3 cup pure maple syrup, and remaining ingredients. Stir to combine. Bring to a low bowl and cook, stirring occasionally, until most of the berries have burst and a sauce has formed, about 12 minutes. Taste and add additional pure maple syrup if desired (some cranberries are tarter than others, so you may need more than the recipe calls for). Remove from heat.
• Remove cinnamon sticks and cardamom pods. The pods should be easy to spot because they swell and lighten up when cooking.
• Store in an airtight container in the refrigerator until ready to serve, for up to 10 days. Or place in the freezer for up to 3 months.

CRANBERRY-ORANGE-MAPLE SAUCE

Steps:

• Mix sugar with water and bring to boil. Simmer over moderately high heat for about 5 minutes, or until liquid becomes slightly syrupy.
• Add cranberries and simmer an additional 5 minutes, or until berries begin to pop. Add orange rind, juice, maple syrup and ginger and simmer another 2 to 3 minutes.
• Pour sauce into hot, sterilized jars. Sauce will keep in refrigerator two to three weeks. It may be frozen for longer storage.

CRANBERRY MAPLE BBQ SAUCE

Steps:

• Heat oil in a medium nonstick saucepan over medium heat. Add onion and cook until softened.
• Stir in remaining ingredients. Bring mixture to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
• Transfer mixture to a blender container. Cover and blend at high speed until smooth.
• Store covered in the refrigerator up to 1 week.
• Use to baste ribs, pork chops or chicken during the last few minutes of grilling.

CRANBERRY MAPLE SAUCE

Steps:

• Rinse cranberries under cool running water, pick over and discard any bad berries. Place berries into a medium saucepan.
• Stir in the orange zest, Grand Marnier (or orange juice), cranberry juice, and pure maple syrup.
• Bring to a rolling boil over medium-high to high heat, keeping a close eye and stirring often.
• Reduce heat to medium-low and continue to cook for about 10 minutes, until sauce thickens and most of the berries have popped.
• Pour into a glass dish and let cool. For best results let sit in fridge overnight.

ORANGE MAPLE CRANBERRY SAUCE (KITCHEN TREATY)

Steps:

• Rinse the cranberries. Discard any mushy or underripe berries and stems
• Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes
• Taste for sweetness. If it's too tart, add more syrup - a tablespoon at a time - until the sauce tastes sweet enough for you
• Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months - I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal

CRANBERRY MAPLE BBQ SAUCE

Steps:

• 1. Heat oil in a medium nonstick saucepan over medium heat. Add onion and cook until softened. Stir in remaining ingredients
• 2. Bring mixture to a boil, reduce heat and simmer uncovered for 20 minutes, stirring occasionally. Transfer mixture to a blender container. Cover and blend on high speed until smooth.
• 3. Store covered in the refrigerator up to 1 week. Use to baste ribs, pork chops or chicken during the last few minutes of grilling. Makes 1 1/4 cups.

PAN FRIED SCALLOP OF FOIE GRAS WITH MAPLE SYRUP AND CRANBERRY SAUCE

Steps:

• Combine the Armagnac, maple syrup, cranberry syrup, thyme, coriander, and pepper. Marinate the foie gras scallops for 6 to 8 hours in the refrigerator. Remove the foie gras from the marinade and reserve marinade.
• In a very hot saute pan, pan-fry foie gras for approximately 1 minute each side until golden brown. Salt lightly and place on a serving platter. Cover with plastic wrap. Refrigerate. Remove from refrigerator 20 minutes before serving to bring to room temperature.
• In a saute pan over medium-high heat, add the butter and melt. Add the shallots and saute until translucent, about 2 minutes. Deglaze with white wine and cook until the liquid is reduced by half. Add the duck broth and reduce by 1/3. Add the reserved marinade, maple syrup, and fresh cranberries. Reduce until mixture thickens and then puree until velvety smooth. Add the lemon juice and salt and pepper, to taste.
• Pour sauce over foie gras scallops and serve.

THE NEW BASICS MAPLE CRANBERRY SAUCE

Steps:

• 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.

GINGER-MAPLE CRANBERRY SAUCE

Steps:

• Combine cranberries, orange zest, ginger, brown sugar, maple syrup, vinegar, salt, and sugar in a saucepan, and bring to a simmer over medium heat. Reduce heat to low and cook uncovered, stirring occasionally, until sauce is thick and jammy, 1½-2 hours.
• Remove from heat when the sauce is thick on a spoon and doesn't want to shake off. Stir in freshly grated nutmeg. Allow to cool at room temperature, then refrigerate. Sauce will keep airtight in the refrigerator or freezer for at least 2 weeks.

MAPLE-MUSTARD TURKEY TENDERLOINS WITH CRANBERRY-PORT SAUCE

Steps:

• Preheat an oven to 350°F. Using kitchen string, tie each tenderloin crosswise in 3 or 4 places, spacing the ties at even intervals. Season the tenderloins with the salt and pepper. In a large ovenproof fry pan over medium-high heat, melt the butter. Add the turkey and cook, turning occasionally, until browned on all sides, about 5 minutes total. Remove from the heat. In a small bowl, stir together the maple syrup and mustard. Spread about half of the mixture over the tenderloins. Transfer the pan to the oven and cook for 10 minutes. Spread the remaining maple syrup mixture over the tenderloins, return to the oven and cook until an instant-read thermometer inserted into the center of the tenderloins registers 165°F, about 10 minutes more. Meanwhile, in a heavy nonreactive saucepan over high heat, combine the cranberries, port, sugar and crystallized ginger and bring to a boil, stirring often. Reduce the heat to medium and cook, uncovered, at a brisk simmer, stirring often, until the berries have popped and the juices are syrupy, about 10 minutes. Fill a large bowl with ice water. When the sauce is ready, transfer it to a heatproof bowl and nest the bowl in the ice water bath. Let cool, then transfer to a serving bowl. When the tenderloins are done, transfer them to a carving board and let rest for 5 minutes. Snip the strings and cut the tenderloins crosswise into slices 1/2 inch thick. Divide the turkey evenly among warmed dinner plates, fanning the slices. Spoon some of the cranberry sauce next to each portion and serve immediately. Pass the remaining sauce at the table. Serves 4 to 6.

PORK TENDERLOIN CUTLETS WITH CRANBERRY MAPLE SAUCE

Steps:

• Pound pork slices until 1/4 inch thick.
• Lightly sprinkle with salt and pepper.
• In a large, heavy frying pan, heat butter and oil over medium heat.
• Add pork and sauté for about 3 minutes or until cooked, turning once.
• Remove pork and set aside.
• Add onion to frying pan and sauté for 2 minutes or until tender.
• Stir in stock, vinegar, syrup and cranberries; bring to a boil.
• Cook for 3 to 5 minutes or until slightly thickened.
• Add salt and pepper to taste.
• Return pork to mixture and heat through.

CRANBERRY SAUCE - MAPLE-HONEY

Steps:

• •In a large saucepan, combine the cranberries, syrup, honey and orange peel. Cook over medium heat until the berries pop, about 15 minutes. Cover and store in the refrigerator. Yield: 2 cups.