Maple Spiced Cranberry Sauce Food

MAPLE SPICED CRANBERRY SAUCE

Steps:

• Set a medium saucepan over medium heat. Add water, 1/3 cup pure maple syrup, and remaining ingredients. Stir to combine. Bring to a low bowl and cook, stirring occasionally, until most of the berries have burst and a sauce has formed, about 12 minutes. Taste and add additional pure maple syrup if desired (some cranberries are tarter than others, so you may need more than the recipe calls for). Remove from heat.
• Remove cinnamon sticks and cardamom pods. The pods should be easy to spot because they swell and lighten up when cooking.
• Store in an airtight container in the refrigerator until ready to serve, for up to 10 days. Or place in the freezer for up to 3 months.

MAPLE CRANBERRY SAUCE

Steps:

• Combine all ingredients in a medium saucepan and stir to combine.
• Heat over medium-high heat until the mixture reaches a simmer. Reduce heat and simmer for 8-10 minutes, or until the sauce has thickened and reached your desired consistency. (Keep in mind that it will also thicken a bit more as it cools.)
• Taste and add extra maple syrup, if needed.
• You can either serve this cranberry sauce warm or let it cool in the refrigerator until chilled and then serve it cold.

MAPLE SYRUP CRANBERRY SAUCE

Steps:

• Combine water and maple syrup in a saucepan; bring to a boil. Add cranberries to syrup mixture and cook at a boil until berries pop, 10 to 15 minutes. Stir brown sugar and lemon juice into cranberries until brown sugar is completely dissolved. Mix in brandy.

MAPLE-HONEY CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, syrup, honey and orange zest. Cook over medium heat until the berries pop, about 15 minutes. Cover and store in the refrigerator.

THE NEW BASICS MAPLE CRANBERRY SAUCE

Steps:

• Note - I usually use frozen cranberries and they work just fine in this recipe.
• Combine all ingredients except the walnuts in a heavy saucepan and bring to a boil. Cook over medium heat for about 10 minutes until the cranberries pop open.
• Skim off the foam and stir in the walnuts. Allow to cool. Keep covered in the refrigerator for up to 4 days.

CRANBERRY-MAPLE SAUCE

Steps:

• Combine all ingredients in heavy large saucepan. Bring to boil, stirring often. Reduce heat to medium; simmer until cranberries pop, stirring often, about 12 minutes. Transfer to bowl. Cool completely. (Can be made 5 days ahead. Cover; chill.)

SPICED CRANBERRY SAUCE

Steps:

• Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened. (I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
• Transfer the sauce to a bowl and let cool.
• The sauce may be made 2 days in advance and kept covered and chilled.
• Serve at room temperature.

SPICED MAPLE CRANBERRY SAUCE

Steps:

• Remove 2 teaspoons orange zest and squeeze 1/4 cup juice from orange.
• In a medium saucepan combine orange juice, cranberries, water, applesauce, cinnamon, ginger, and nutmeg. Bring just to boiling and reduce heat.
• Simmer 15 minutes or until most of the cranberries pop and mixture is slightly thick, stirring occasionally. Remove from heat. Stir in maple syrup and orange zest. Cover and chill at least 30 minutes.
• Pour half of the sauce into a blender or food processor and cover and blend or process until smooth. Stir pureed sauce into the pureed sauce.