This Honey Maple Cranberry Sauce is sweet, tart, and perfect for serving with turkey on Thanksgiving!
Let’s take a moment to talk about cranberry condiments. They are a Thanksgiving staple and are one of the easiest things to make rather than buy.
I’ve made a number of different versions to serve with turkey over the years. There was my “canned” cranberry sauce in which I molded a homemade version in a tin can in order to achieve the classic ridges. Before that, I shared a simple cranberry jelly made with just a pound of berries for easy DIY-ing.
I’ve also made a bunch of cranberry-centric jams that go well with the traditional Thursday meal. Spiced Cranberry Jam. Pear Cranberry Jam. Low-sugar Pear Cranberry Jam. Apple Cranberry Jam. Apple Cranberry Compote. Any one of these would be a natural addition to your menu. (And if you need more inspiration, each one of my books contains at least one Thanksgiving-appropriate cranberry preserve.)
Despite the fact that I’ve got so many variations at my disposal, I couldn’t resist making this Honey Maple Cranberry Sauce. Initially, I was going to mold this naturally sweetened version in tin can like I did all those years back. But honestly, it felt like too much trouble and do we really need another gimmick these days?
I find that cranberry skins are often tough, so I typically work my finished cranberry sauce through a food mill when it’s finished cooking. That results in a sauce that it more uniform in texture and is an easier sell to the people who have only just graduated from the overly sweet canned cranberry jelly. It’s an entirely optional step, though.
The finished cranberry sauce is flavored lightly with lemon zest and a cinnamon stick and is sweetened with both honey and maple syrup. It’s appealingly tart and sweet, and I am looking forward to heaping a generous scoop onto my plate come Thursday.
Do you have a house cranberry sauce or relish? Share your tradition in the comments!