Skip the canned jellies, homemade cranberry sauce is so simple to make! I like to use maple syrup instead of refined cane sugar which is highly inflammatory and feeds gram-negative bacteria in our guts which can lead to a whole host of medical issues. Plus, maple syrup (in moderation) is high in antioxidants as well as riboflavin, zinc, magnesium, calcium and potassium, while also having a lower glycemic index than sugar. But most importantly when it comes to enjoyment ~ it’s just plain delicious made this way!
Recipe written for local and sustainable grocery delivery, Mother Earth Food.
Maple Cranberry Sauce
16 oz whole cranberries
1 cup water
½ cup maple syrup
Pinch of salt
Place all ingredients into a saucepan. Mix and bring to a boil over medium-high heat.
Once boiling, reduce heat to low and simmer for 8-15 minutes until you’ve reached desired thickness.
Check flavor and add more maple syrup if you'd like a sweeter sauce.
Let cool & serve.
Use orange juice instead of water or zest in little orange peel for a classic cranberry-orange finish.
Add a pinch of cinnamon or or dash of vanilla extract for a real holiday feel.