Cranberry Maple Sauce
- One 12-ounce package fresh cranberries
- Âľ cup pure maple syrup, preferably Grade B
- ½ cup water
- ½ cup packed light brown sugar
- ½ teaspoon maple extract (optional)
Instructions:
One of the best things about homemade cranberry sauce is that it can be made well ahead of serving, giving you one thing to scratch off your menu list.
- Combine all the ingredients in a medium, heavybottomed saucepan over high heat and bring to a boil, stirring often. Reduce the heat to medium and simmer until the cranberries have popped and the juices have thickened to a light syrup consistency, about 10 minutes. Cool completely. (The sauce can be made up to 2 weeks ahead, covered and refrigerated.) Serve chilled or at room temperature.