Homemade Cranberry Sauce
Not just for thanksgiving, I eat this stuff by itself. usually leftover. sometimes topped with leftover coconut whipped cream. no big deal. This is literally an under ten minute recipe, and it’s easy. Like really easy.
NOTE: be sure to use real maple syrup, grade b is best, but grade a is just fine!
SUBSTITUTIONS + TIPS: if you’re sugar-free this year, just leave out the maple and add a few drops of stevia instead. You can add a maple extract, (about 1/4 tsp) well to get the maple flavor.
MAKE AHEAD TIP: Cranberry sauce can be made ahead of time, up to three days and stored in airtight container in fridge. Note that it does get tart as it sets, so if you prefer tart over sweet, it is beneficial to prepare it ahead of time before serving.