I love cranberries and have been making homemade cranberry sauce for years. I’ve played with adding lots of different flavors to this sauce’s simple formula and have finally landed on my ideal. It’s sweet and tart with the complimentary flavors of maple, lemon and ginger. They lend the sauce a bit of complexity, but don’t overwhelm it.
Maple Cranberry Sauce with Ginger and Lemon Peel
This recipe serves around 6 people as a side. It can easily be doubled (or tripled).
12 oz fresh cranberries (organic, if you can find them)
1 cup water
1 – 1 1/2 cups real maple syrup (if you like it a bit more on the tart side, go with 1 cup)
Zest from 1 organic lemon (wash it first)
1/2 – 1 teaspoon fresh grated ginger
Add the cranberries, water, and maple syrup to a pot and bring to a simmer. Zest the lemon and grate the ginger, add to pot.
Once simmering, cook for about 12 minutes. You want most of the cranberries to have popped and the liquid to have reduced some.
Remove from heat and let cool. Pour into a bowl or jar with a lid and refrigerate for a couple of hours before serving. Note: the sauce will look quite thin when it’s hot and will thicken considerably when cooled.
Option: If you prefer the nostalgia of the smooth, more jelly-like cranberry sauce that comes in a can, pour the cooked sauce into a blender and blend until completely smooth then pour into a bowl or jar and refrigerate. The pectin in the cranberries will cause it to get thick and jelly-like.
I partially blended the sauce in the photo above, but you can blend all the way to completely smooth (though there will be some small seeds). It’s delicious either way. Enjoy!