Cranberry-Maple Sauce

Oxmoor House
Cranberry-Maple SauceRecipe
Oxmoor House
Aside from its traditional place on the holiday dinner plate, this sauce makes a great topping for waffles or pancakes, too.
2 1/2 cups


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1 (12-oz.) package fresh or frozen cranberries (3 cups)
3/4 cup pure maple syrup (not pancake syrup)
1/2 cup firmly packed light brown sugar
1/4 cup water
1/2 teaspoon vanilla extract


Prep: 5 Minutes
Cook: 12 Minutes

Combine all ingredients in a heavy saucepan. Bring mixture to a boil; reduce heat, and simmer 8 minutes or just until cranberries begin to pop, stirring often. Pour sauce into a serving bowl, and let cool completely. Serve chilled, if desired.

Make-Ahead Note: Sauce can be made up to 1 week ahead. Keep covered in refrigerator.

Created date

October 2007