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Thanksgiving staple, cranberry sauce, gets dressed up for the season with a bit of brandy and some maple syrup!
These easy-to-make, super-fast homemade cranberry sauces are so pretty, people will think you worked that kitchen hard.
Maple syrup adds a little richness, cutting the tanginess of the cranberries in this holiday compote.
Chef John's cranberry sauce will please everyone at your holiday table, and it's so easy to whip up. Aside from being a great side dish, it's the greatest cheesecake topping of all time--or try it on ice cream!
You must use real Maple Syrup. It makes a big difference in the recipe. I made this exactly as written and this is the best Cranberry sauce that I have come across in 50 years. You can also freeze this sauce. I used 1 and 2 cup glass pyrex dishes with tight lids. This is now my favorite cranberry sauce and I make big batches around Thanksgiving (when I can get fresh cranberries) freeze it and enjoy it all year. Thaw it out in the refrigerator NOT the microwave!
Love this! I have to be careful not to eat too much before Thanksgiving. I left out the lemon and the brown sugar, and decreased to water to 1/2 cup for more intense maple flavor. I had just made a fresh loaf of sourdough and put this on a slice with butter, so good! Also, be sure to use real maple syrup!
These flavorful sweet potato waffles, topped with cranberry maple syrup, make a deliciously festive breakfast.
Maple syrup is the sweetener in this not-overly-sweet sugar-free cranberry sauce that is perfect for Thanksgiving.
The tart flavor of cranberries makes a nice complement to any Holiday feast. This is a classic!