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Maple-Cider Cranberry Sauce
This Maple-Cider Cranberry Sauce celebrates key New England flavors: cranberries as well as maple syrup and apple cider. Make it for Thanksgiving this year.
👥 2 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Sheela Prakash📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●bowl
📝 Preparation Steps
1
Bring ¾ cup apple cider, ½ cup pure maple syrup, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and one 2"-long cinnamon stick (if using) to a boil in a medium saucepan.
2"-long cinnamon stick (optional)1
2
Add one (12-oz.) bag fresh or frozen cranberries (3–4 cups) to pan and return mixture to a boil. Reduce heat to medium and simmer, stirring occasionally, until cranberries are falling apart and look glossy and sauce thickens, 8–⏱️ 10 minutes. Let cool.
fresh or frozen cranberries (3–4 cups)1 (12-oz.) bag
3
Remove cinnamon stick from cranberry sauce; discard. Transfer to a small bowl. Serve room temperature, or cover and chill until cold, at least ⏱️ 2 hours. Do Ahead: Cranberry sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill, or freeze up to 3 months. If frozen, thaw in refrigerator overnight before serving.
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