My family's all-time favorite homemade cranberry sauce recipe. Sweetened with maple syrup and brown sugar, it pairs perfectly with roast turkey.
When I asked my two boys what they were looking forward to the most about the traditional Thanksgiving feast, they both exclaimed, "Cranberry sauce!" And then came pumpkin pie, turkey, mashed potatoes... Okay, perhaps their palates aren't that discerning, but the heaps of cranberry sauce that are shoveled into their little mouths unceremoniously are enough of an endorsement for me. I found this recipe about 10 years ago in Bon Appétit Magazine and it quickly became a family favorite. Mixed with pure maple syrup (I beg of you, don't use the fake stuff) and brown sugar, the cranberries cook down to a sweet and tangy jewel-toned sauce. I froze most of the sauce in anticipation of American Thanksgiving and Christmas, but we couldn't resist first pairing it with pork tenderloin. It would work well with Sausage, Mascarpone Cheese & Spinach Pork Tenderloin (leave out the red wine reduction sauce).
In a large saucepan, combine 24 ounces fresh cranberries (do not thaw), 1 ½ cups pure maple syrup,
1 cup (packed) golden brown sugar, ½ cup water, and ¾ teaspoon maple extract.
Stir well. The cranberries look like little jewels at this stage. I could stare at them all day.
Set the saucepan over medium-high heat and bring the cranberry mixture to a boil. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
Maple & Brown Sugar Cranberry Sauce Recipe
- 24 ounces fresh cranberries
- 1 ½ cup pure maple syrup
- 1 cup packed golden brown sugar
- ½ cup water
- ¾ teaspoon maple extract
- In a large saucepan, combine cranberries, maple syrup, brown sugar, water, and maple extract. Stir well. Set the saucepan over medium-high heat and bring the cranberry mixture to a boil. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
Perfect! I didn’t have the extract and it still tasted wonderful
I know it has been many years since your recipe was posted, it came up on my pinterest search for Cranberry Sauce and I can't wait to cook this for our large family dinner! However I did notice in the 2nd step that you have listed "maple extract" as an ingredient (1 cup (packed) golden brown sugar, 1/2 cup water, and 3/4 teaspoon maple extract.) and figure this may have been something either left out of recipe ingredients listed or that nobody had noticed over the years? I will go by the recipe and can tell by your beautiful visuals that it will be a beautiful and tasty addition to our American Thanksgiving.
I made this sauce last year for Thanksgiving and Christmas and it is my go-to cranberry sauce now! Thank you! It's delicious and unique, sweet and tart. It's also great on leftover turkey and stuffing sandwiches! And it looks lovely, too.
Barbara @ VinoLuciStyle
I make this very same cranberry sauce; the maple/brown sugar combo with the tart cranberries is just perfect!
Gorgeous gorgeous. Qho doesn't want those deep jewel-like reds at their table?
My Man's Belly
I might actually eat cranberry sauce this year. This recipe sounds delicious.
Canuck Heritage Sauce - an alternate name!
Your boys have good taste (I can tell that they would though!).
Yum. I love that it is with REAL maple syrup!
5 Star Foodie
This cranberry sauce sounds amazing with maple syrup and brown sugar! Excellent!
Such a pretty color, and never thought to use maple syrup. I like it!
Tasty Eats At Home
Ooh, I bet the maple syrup is amazing in here. Yum!