Maple-Spiced Cranberry Sauce


You never have to eat cranberry sauce shaped like a can again! Cut the sugar and celebrate the nutrition in fresh cranberries by making your own. It is one of the most simple recipes you’ll make for a big dinner like Thanksgiving and its perfect for making ahead of time and keeping in the fridge for ease. Seasonal spices make your house smell amazing  with this Maple-Spiced Cranberry Sauce. 

Maple-Spiced Cranberry Sauce

Cranberries are supportive of many systems in the body including the cardiovascular system, the liver as well as the urinary tract.. Keep in mind that sugar is NOT good for the bladder and cranberries often are accompanies by sugar because they’re so tart. This recipe eliminates all the white sugar usually found in cranberry sauce but it  has maple syrup.  Just like cranberry juice cocktail; the presence of sugar can be a bladder irritant. If you’re seeking bladder support, be sure to get 100% cranberry juice and though it’s tart, it’s also delicious once you get used to it. Packed with vitamin C and manganese, cranberries are rich in antioxidants – you can tell by that brilliant color.

Offering more traditional holiday flavor with greater depth than pure white sugar, using maple-syrup offers a unique flavor to Maple-Spiced Cranberry Sauce. Add holiday seasonings like allspice, ground cloves, nutmeg and ginger at the finish. It also calls for boiling the berries with a stick of cinnamon which later gets removed. Enjoy this traditional dish all fall and winter holiday season – cranberry sauce isn’t just for Thanksgiving! I hope you have fun making maple-spiced cranberry sauce.

Love cranberries? So do I. Check out my other cranberry recipes Pumpkin Cranberry Spice Muffins, Cranberry Almond Chia Granola, Cran-almond Energy bars, Winter Mandarin Cranberry Upside Down Bundt Cake, Cranberry Zucchini Morning Muffins, and beyond up on the blog. 

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Maple-Spiced Cranberry Sauce
Maple-Spiced Cranberry Sauce
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Maple-Spiced Cranberry Sauce
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Instructions
  1. Place cranberries syrup, vanilla, water, cinnamon stick and salt in a medium sauce pan. Bring to a boil then reduce heat to medium-low until most of the berries burst; about 10 minutes. Note, when berries start to pop, they can spray juice around your kitchen. When most of the liquid is cooked out, turn the heat down to a soft simmer. Allow the cranberry sauce to cool, remove the cinnamon stick and add allspice, cloves, nutmeg, and ginger.

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Ginger Hultin,MS, RD, CSO

An award-winning, nationally recognized nutrition expert and media spokesperson.

Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll find cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.

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