Maple Cranberry Sauce
22 people added this to their Recipe Box
This recipe makes 27 1 tbsp servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp: about | - |
| cal | 2626 cal |
| pro | 0 g0g pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 7 g7g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 2 mg2mg sodium |
| potassium | 27 mg27mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit C | 22 vit C |
Maple helps to offset the tartness of the cranberries – and also gives this lovely condiment a delicious Canadian twist.
Ingredients
- 3 cups fresh cranberries 3 cups fresh cranberries or frozen cranberries
- 1/2 cup pure maple syrup 1/2 cup pure maple syrup
- 3 tbsp packed dark brown sugar 3 tbsp packed dark brown sugar
- 1 cinnamon stick , broken1 cinnamon stick, broken
- 1 pinch ground cloves 1 pinch ground cloves
- 1 pinch ground pepper 1 pinch ground pepper
Preparation
In saucepan, stir together cranberries, 1/2 cup water, maple syrup, sugar, cinnamon stick, cloves and pepper; bring to boil over medium heat.
Reduce heat and simmer, stirring occasionally, for 20 minutes.
Discard cinnamon stick. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days; rewarm to serve.)
Reduce heat and simmer, stirring occasionally, for 20 minutes.
Discard cinnamon stick. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days; rewarm to serve.)
Source : Canadian Living Magazine: October 2011
- Keywords : Condiments/sauces; Thanksgiving; Fall; Boil; 100 calories;
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