Cranberry-Maple Sauce

Aside from its traditional place on the holiday dinner plate, this sauce makes a great topping for waffles or pancakes, too.

Yield: 2 1/2 cups
Recipe from Oxmoor House

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Ingredients

  • 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

Preparation

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