Holidays 2011: Jelled Cranberry Maple Sauce

A holiday recipe that slipped through the blogging crack…..

The sauce needs to sit overnight to have time for the maple and the sour cranberries to meld together. After I had made the sauce I wasn’t sure about the sweetness, it had a bitter touch but once we sat down to eat dinner it was perfect tasting.

Jelled Cranberry Maple Sauce


  • 12 ounce bag cranberries, frozen or fresh
  • ¾ cup pure maple syrup
  • ½ cup orange juice
  • ½ cup water


Add everything to a tall saucepan, bring to a boil over medium heat, stirring often.When the mixture comes to a boil, cover tightly and turn down to medium-low. Let boil gently for 15 minutes, stirring as needed.

Take off the heat and press the mixture through a fine mesh strainer.

Chill overnight before serving.

Serves 8 as a side dish.


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