Ingredients with Measurements:
- 1 bag (12 oz) fresh or frozen cranberries
- 1 cup pure maple syrup
- 1/2 cup water
- 1 cinnamon stick
- 1/4 tsp ground ginger
- 1/4 tsp salt
Special equipment needed:
- Medium saucepan
- Wooden spoon
- Fine mesh strainer (optional)
Step-by-step instructions:
1. Rinse the cranberries and discard any bruised or soft ones.
2. In a medium saucepan, combine the cranberries, maple syrup, water, cinnamon stick, ginger, and salt.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
5. Remove the cinnamon stick and discard it.
6. If desired, strain the sauce through a fine mesh strainer to remove any cranberry skins.
7. Let the sauce cool to room temperature before serving.
- Time:
Preparation time: 5 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat to bring the mixture to a boil
- Low heat to simmer the sauce
Serving size:
- Makes about 2 cups of sauce
- Serving size: 1/4 cup
Nutritional information:
- Calories: 90
- Total fat: 0g
- Sodium: 60mg
- Total carbohydrates: 23g
- Dietary fiber: 1g
- Sugars: 20g
- Protein: 0g
Substitutions for ingredients:
- Honey or brown sugar can be substituted for the maple syrup.
- Ground cinnamon can be substituted for the cinnamon stick.
- Freshly grated ginger can be substituted for the ground ginger.
Variations:
- Add a splash of orange juice or zest for a citrusy twist.
- Stir in chopped pecans or walnuts for added texture.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to discard any bruised or soft cranberries before cooking.
- The sauce will thicken as it cools, so don't worry if it seems thin while still hot.
- If the sauce is too tart, add more maple syrup or sugar to taste.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin.
- Garnish with a sprig of fresh rosemary or thyme.
Pairings:
- This sauce pairs well with roasted turkey, chicken, or pork.
- It also goes well with sweet potatoes, roasted vegetables, or stuffing.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed sweet potatoes
- Green bean casserole
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or orange juice to thin it out.
- If the sauce is too thin, simmer it for a few more minutes until it thickens to your liking.
Food safety advice:
- Be sure to refrigerate any leftover sauce promptly.
- Discard any sauce that has been left at room temperature for more than 2 hours.
Food history:
- Cranberry sauce has been a staple of Thanksgiving dinners in the United States since the 1800s.
- Native Americans used cranberries for medicinal purposes and as a food source long before Europeans arrived in North America.
Flavor profiles:
- Tart, sweet, and slightly spicy.
Serving suggestions:
- Serve the sauce warm or at room temperature alongside your favorite holiday dishes.
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