- 1 package (12 ounces) fresh or frozen cranberries
- 1-1/2 cups maple syrup
- 1/3 cup water
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool. Cover and refrigerate until ready to serve. Yield: 2-1/2 cups.
Originally published as Maple Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p134
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Reviewed Nov. 25, 2010
"This sauce is delicious! My family insists I bring it to every Thanksgiving and Christmas dinner."