This is a hit every year on Thanksgiving. It is also good any time of the year with chicken or turkey. I hope you enjoy it.
- 12 ounces fresh cranberries (1 bag), well washed
- 1 cup maple syrup
- 1 cup cranberry-raspberry juice
- Grated zest of 1 orange
- 1 cup walnut halves
1. Combine cranberries, maple syrup, juice and orange zest in a heavy saucepan. Bring to a boil, lower heat to medium and cook for about 10 minutes, or until cranberries pop open.
2. Carefully skim off any foam that forms on the surface. Stir in the walnuts. Cool. Refrigerate until use. This recipe may be doubled.
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Source: Parade Magazine, November 13, 1988
Submitted By: Mimi Izzo
Maple Cranberry Sauce