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Please keep in mind that I am not a registered dietitian or doctor. My posts are based on my own research and personal experience, and this blog is not intended to be used as medical or nutritional advice. Information and statements regarding health claims on this blog have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Spiced Cranberry Sauce

This isn’t your average cranberry sauce.

For years, I didn’t even think I liked cranberry sauce. Who wants to eat tart jello-like slices that come out of a can? Not me.

This cranberry sauce, however, is a totally different story.

Lightly sweetened with maple syrup and bursting with Fall spice, this little dish might be my new favorite addition to our Thanksgiving dinner table. Pure maple syrup is a nutritional powerhouse, loaded with anti-oxidants, zinc, iron and calcium, and may even prevent gas and bloating when you swap it for refined sweeteners–> a definite perk after a large meal! Paired with nutrient-rich cranberries, this is a dish you can feel good about serving to your family this year.

Spiced Cranberry Sauce
serves 4-6

Adapted from Alton Brown

Ingredients:

12 oz. fresh cranberries
3/4 cup pure maple syrup (I prefer Grade B)
1/3 cup water
1 teaspoon ground cinnamon
Juice and zest of 1/2 a lemon
1 teaspoon fresh ginger, minced

Directions:

Wash the cranberries and discard any soft ones.

In a 1 1/2 quart sauce pot, combine the water, maple syrup, lemon juice, ginger and cinnamon over medium-high heat. Bring to a boil, then reduce to a simmer for 5 minutes.

Add the cranberries, and cook for 15 minutes. The cranberries should burst and the sauce will thicken.

*Note: Make sure you don’t cook the cranberries any longer than 15 minutes, or pectin will start to break down and the sauce will not set as well.

Remove from the heat and allow to cool for 5 minutes before transferring to a mold, or storage jar. Allow to chill for at least 6 hours before serving.


4.8 from 5 reviews
Spiced Cranberry Sauce
Author: 
Prep time: 
Total time: 
Serves: 4-6
 
Lightly sweetened with maple syrup and bursting with Fall spice, this nutrient-rich cranberry sauce is sure to be a favorite at your Thanksgiving dinner table!
Ingredients
  • 12 oz. fresh cranberries
  • ¾ cup pure maple syrup (I prefer Grade B)
  • ⅓ cup water
  • 1 teaspoon ground cinnamon
  • Juice and zest of ½ a lemon
  • 1 teaspoon fresh ginger, minced
Instructions
  1. Wash the cranberries and discard any soft ones.
  2. In a 1½ quart sauce pot, combine the water, maple syrup, lemon juice, ginger and cinnamon over medium-high heat. Bring to a boil, then reduce to a simmer for 5 minutes.
  3. Add the cranberries, and cook for 15 minutes. The cranberries should burst and the sauce will thicken. Make sure you don't cook the cranberries any longer than 15 minutes, or pectin will start to break down and the sauce will not set as well.
  4. Remove from the heat and allow to cool for 5 minutes before transferring to a mold, or storage jar.
  5. Allow to chill for at least 6 hours before serving.
Notes
As with any recipe, feel free to adjust the seasonings to your taste. I happen to LOVE fresh ginger, and would have added more if I were the only one eating it! Fresh orange juice and zest can also be used in place of the lemon, if you prefer.

As with any recipe, feel free to adjust the seasonings to your taste. I happen to LOVE fresh ginger, and would have added more if I were the only one eating it! (Austin doesn’t care for ginger at all, so this was our compromise.) Fresh orange juice and zest can also be used in place of the lemon, if you prefer.

Reader Feedback: Are you a fan of cranberry sauce? Did you grow up with homemade or canned versions?

29 comments to Spiced Cranberry Sauce

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