Folks, I’m not a foodie or food blogger by any stretch of the imagination. Around Thanksgiving, however, I had a brainwave about homemade cranberry sauce. My friend told me I could use oranges or lemons; though I was skeptical of the lemons, I had some on hand so I went with it. Then I looked up a bunch of recipes and some of them used maple syrup instead of or in addition to sugar. Well! It turns out that cranberry sauce is better with lemons! And I couldn’t taste the maple itself, but it seemed to add to the overall flavor in a way I can’t describe. But could it be even better?
It dawned on me that cranberry and lime flavors are often paired in other dishes and drinks. Why not in cranberry sauce?
There is, of course, a little more to the story, but I always skim past the intro when reading food blogs and I don’t want to bore anyone else, so I’ll get right to the point: This. Is. Amazing. It is the best cranberry sauce I have ever had. One of these days I may get around to taking pictures and writing out the recipe step-by-step, but in the meantime I just really want to put this recipe out there. Please go ahead and try it and let me know what you think!
Amazing Cranberry Sauce
by Adrienne Masler
- 2 pounds cranberries
- 1 cup sugar
- 1/3 cup maple syrup
- 1/4 cup lime juice
- 2 cups water
Wash cranberries and remove stems and mushy berries. Place all ingredients in a large pot and stir to combine. Bring to a boil (you may want to use a lid as the berries start to pop), then reduce the heat and simmer for about 20-30 minutes. Remove from heat and serve warm.
Options and Notes:
This recipe makes enough cranberry sauce for a feast with about 8-10 people in attendance or for a smaller number of people to eat by the bowlful for several days because it is just THAT GOOD. If you wish to make a smaller amount, there are 12 oz bags of cranberries at the grocery store also. The conversion factor for the other ingredients is 0.375 (multiply each measurement by 0.375 and use internet conversion tables to determine what volume of each ingredient to use. When are we all going to start using scales and writing recipes by weight?!).
The sauce will thicken as it cooks, especially if you leave the lid off. It will continue to thicken as it cools, so you do not need to cook it all the way to your desired consistency.
I’ve used less sugar than most recipes call for, because oversweetened cranberries are awful.
I tried making this with 1/3 cup lime juice (I used 1/3 cup lemon juice in the first batch) but that was too much. You may want to try zesting your lime, though.
The sauce can be stored in the refrigerator for a week or so; I have not tried freezing it.