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.