Simple Holiday Cranberry Sauce
This cranberry sauce tastes way better than the canned stuff and comes together in about 15 minutes on the stovetop. Also, it's an easy make-ahead meal component for Thanksgiving to save you some time in the kitchen on the holiday. Made with fresh cranberries, maple syrup and lemon, my cranberry sauce is just sweet enough and cuts the bitterness without overpowering the natural taste of the cranberry. While popular vote usually calls for topping your turkey with cranberry sauce (which I love, because I personally am not the biggest fan of turkey, but I do love this cranberry sauce), I actually prefer to use this as a veggie topping for a quirky, festive, fall-inspired spin on some classic dishes. What's your favorite way to use cranberry sauce at Thanksgiving?
Ingredients (yields ~ 1 1/2 C cranberry sauce or 6 one-quarter cup servings):
8 oz fresh cranberries
1/2 C pure maple syrup
1 1/2 tsp lemon juice
1/2 tsp lemon zest (make sure to wash the lemon first)
1. Wash cranberries in a colander and transfer to medium-sized saucepan over high heat.
2. Add maple syrup, lemon juice and lemon zest.
3. Cook over high heat until cranberries begin to burst and sauce begins to boil. All sauce to boil for 2-3 minutes, then reduce to low heat, cover with lid and leave lid slightly off balance (see picture). Simmer for ~10 minutes, until thick sauce forms. Enjoy hot or store in an airtight container in the fridge and enjoy cold!
Nutritional Analysis Per Serving (1 serving = 1/4 C sauce)
Calories 51 calories, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrates 14 g, Fiber 2 g, Protein 0 g, Sodium 1 mg, Calcium 13 mg
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