Cranberry Sauce
Cranberry Sauce is tart with a slight hint of sweetness and packed full of juicy cranberry flavor. It's the prefect side for holiday meals.
Servings: 8
Calories: 36kcal
Ingredients
- 1 ½ cups cranberries
- ¼ cup water
- ¼ cup maple syrup See notes
Instructions
- Add cranberries, maple syrup and water to a medium size pot or saucepan.
- Bring sauce to a boil on medium heat until cranberries start to pop.
- Reduce heat to minimum. Use a potato masher to mash the cranberries.
- Remove from heat. The sauce will thicken at it cools.
Notes
If you like a lot of cranberry sauce, feel free to double the recipe.
Be sure to cook the cranberries until they start to pop because this will make it easier to mash them.
Add 2 tablespoons of extra maple syrup if you prefer you cranberry sauce on the sweeter side.
Cranberry sauce keeps best in the refrigerator. Store sauce in an airtight container for up one week.
Cranberry Sauce freezes well. Place sauce in a freezer safe container and freeze up to three months. Thaw the sauce when you are ready to eat it.
Nutrition
Serving: 2tablespoons | Calories: 36kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 2mg | Potassium: 38mg | Fiber: 1g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.1mg
