Best Maple Cranberry Syrup 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.

TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP

Steps:

• In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered. In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined.
• Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter. Spoon 1/4-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven. Serve the pancakes with the syrup.

CRANBERRY-APPLE CRISP WITH MAPLE SYRUP

Steps:

• Make topping:
• Mix flour, oats, sugar, cinnamon and salt in medium bowl. Rub in butter with fingertips until moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make fruit:
• Preheat oven to 375°F. Butter 11 x 8 x 2-inch ovenproof dish (or another shallow 8-cup-capacity dish). Mix apples and next 5 ingredients in large bowl. Transfer to dish.
• Bake fruit 20 minutes. Remove from oven. Crumble topping over. Bake until apples are tender, juices bubble thickly around sides and topping is golden brown, about 35 minutes longer. Let stand at least 10 minutes and up to 1 hour. Serve with whipped cream.

SWEET POTATO WAFFLES WITH CRANBERRY MAPLE SYRUP

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Stir sweet potato, milk, egg, and butter together in a bowl. Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt together in a separate large bowl. Add potato mixture to flour mixture; stir until batter is just combined.
• Ladle batter into the preheated waffle iron and cook until waffles are golden and crisp, about 3 minutes.
• Stir maple syrup, cranberry sauce, and 1/2 teaspoon cinnamon together in a saucepan over medium heat. Cook, stirring occasionally, until well-combined and heated through, 5 to 10 minutes. Pour syrup over cooked waffles.

APPLE-CRANBERRY MAPLE SYRUP CRISP

Steps:

• Butter an 11 x 7-inch baking dish.
• For the topping: mix together flour, cinnamon, oats, brown sugar, cinnamon and salt in a medium bowl.
• Add in cold butter and rub in with fingertips until moist clumps form; refrigerate while making the filling.
• To make filling: Set oven to 375 degrees.
• Mix together the sliced apples, cranberries, maple syrup, brown sugar and flour; transfer to prepared baking dish.
• Bake the apple mixture for 20 minutes; remove from oven and sprinkle the topping over the hot apple mixture.
• Return to oven and bake for about 35-40 minutes more, until the juices are bubbly and the topping is golden brown.
• Let stand 15 minutes before serving.
• Serve with ice cream or whipped cream.

MAPLE-CRANBERRY SYRUP

Steps:

• Heat maple syrup and cranberry sauce in 1-quart saucepan over medium heat, stirring occasionally, until cranberry sauce is melted. Stir in walnuts. Serve warm. Store covered in refrigerator up to 4 weeks.

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.

CRANBERRY MAPLE SYRUP

Steps:

• In medium saucepan, combine juice, cranberries, cinnamon, and cloves, and simmer 15 minutes or until cranberries pop.
• Add maple syrup, and simmer for an additional five minutes.
• Serve warm.

OATMEAL PANCAKES WITH MAPLE-CRANBERRY SYRUP

Steps:

• 1. Make Maple-Cranberry syrup keep warm. Beat remaining ingedients in medium bowl with hand beater or wire whisk just until smoth. (For thinner pancakes, sitr in additional 2 to4 tablespoons milk.)2. Spray griddle or 10-inch nonstick skillet with cooking sprat heat griddle to 375° or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.3. Cook pancakes until puffed and dry around edges. Turn cook other sides until golden brown. Serve with syrup. Maple-Cranberry Syrup Heat ingredients in 1-quart saucepan over medium heat, stirring occastionally, until cranberry sauce is melted.1 SERVING: Calories 250 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 40mg Sodium 400mg Carbohydrate 41g (Dietary Fiber 2g) Protein 5g * %Daily Value: Vitamin A 2% Vitamin C0% Calcium 12% Iron 6% * exchanges: 2 Starch, 1/2 Fruit, 1/2 Other Carbohydrate, 1 1/2 Fat * Carbohydrate Choices: 3Together TimeMake happy fruit faves for desser. On dessert plates, arrange blueberries and peach and plum slices to make eyes, nose, mouth and ears. Kids will gobble itup!