Fresh Cranberry Sauce

When cooking for a dinner party, I always make the dessert first. Something about knowing the dessert is done always makes the rest of the preparations flow more easily. Similarly, when I embark on my Thanksgiving Meal-Prep Marathon, I always begin with the Cranberry Sauce. Apart from it being one of my favorite elements of the celebratory meal, it’s quick to make— meaning I can easily get it crossed off my list— and it keeps well for many days in the refrigerator. My version replaces refined sugar with pure maple syrup, which adds an extra layer of deliciousness.

Makes about 2 cups of cranberry sauce.

12 ounces fresh cranberries, organic if possible

1 cup water

1/2 cup pure maple syrup

1) Rinse and drain the cranberries, then place them on the stove in a medium-sized saucepan over medium-high heat.

2) Add the water and maple syrup. Simmer, stirring occasionally, until the berries have mostly burst open and the liquid part of the sauce is thickened. (It will thicken more as it cools, so don’t evaporate too much of the liquid.)

3) Turn off the heat and allow the sauce to cool down somewhat in the pan. Place in a glass or plastic lidded storage container and keep in the refrigerator until just before serving.

Fresh Cranberry Sauce