First off, I have to tell you… I have never ever liked Cranberry Sauce. That being said, I had never tried to make my own until a few years ago…. and the only kind I had ever tried was straight from a can. I love making fruit sauce as an ice cream or crepe topping and I figured if I could do that, I could figure out a way to make homemade Cranberry Sauce that I enjoy.
This recipe turned out amazing. The final result only has 4 ingredients and it is so fast and easy to make, I hope you will never buy the jiggly canned stuff ever again! Since Thanksgiving is on Thursday I figured I had better get on the ball with sharing this awesome Cranberry Sauce Recipe!
Hope you all are having a fantastic start to your week, were heading to NYC for the Turkey Day Parade so I need to begin my food prep! Have an awesome day!
Orange Cinnamon Maple Cranberry Sauce
Ingredients:
2 Bags of Fresh Cranberries {roughly 12-16 ounces each, depending on the bag}
1/2 C. Maple Syrup
1/2 C. Orange Juice
1 T. Cinnamon
Get Saucin’.
Place all ingredients into saucepan on medium heat. Allow to boil slightly then simmer for about 15 minutes. Make sure there is a lid on the pan as you will soon hear the cranberries popping. Stir periodically until most of the cranberries have popped. Allow to cool before serving or make ahead and freeze. Leftover Cranberry Sauce is great for ice cream topping or for breakfast crepes!
