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Healthy-ish Maple Cranberry Sauce

Rinse cranberries and pick out any shriveled ones. Put all ingredients in a medium saucepan over medium-high heat and bring to a boil. Once boiling, turn down to low heat and simmer for 15-20 minutes, stirring occasionally, until cranberries have all "popped" (you'll hear this happening; don't be alarmed!) and sauce thickens to your liking. I recommend keeping a lid on the pot to avoid splashing w. . .

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Servings: 8

Prep Time: 00:05

Cook Time: 00:20

Main Ingredients

4 cups cranberries, fresh or frozen

1/3 cup maple syrup

1 meyer lemon, zest and juice

1/3 - 1/2 cup water (depending on how thick you like it)

Preparation

1Rinse cranberries and pick out any shriveled ones. Put all ingredients in a medium saucepan over medium-high heat and bring to a boil. Once boiling, turn down to low heat and simmer for 15-20 minutes, stirring occasionally, until cranberries have all "popped" (you'll hear this happening; don't be alarmed!) and sauce thickens to your liking. I recommend keeping a lid on the pot to avoid splashing when this happens.

2Taste sauce and if too tart for your liking, you can add another tablespoon or two of maple syrup.

3If making ahead: let cool and store in an airtight container in the refrigerator for up to 2 weeks.

Additional Notes

Makes about 2 cups of sauce.

Reviews: 0

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