*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
You must use real Maple Syrup. It makes a big difference in the recipe. I made this exactly as written and this is the best Cranberry sauce that I have come across in 50 years. You can also freeze this sauce. I used 1 and 2 cup glass pyrex dishes with tight lids. This is now my favorite cranberry sauce and I make big batches around Thanksgiving (when I can get fresh cranberries) freeze it and enjoy it all year. Thaw it out in the refrigerator NOT the microwave!
Easy to make simple tasty. I didn't use the brandy but I followed everything else exactly. I ended up adding an extra half a tablespoon of brown sugar but I don't know if that is always needed. Taste it first to be sure then add small amounts if it is a little too bitter. I'll use this recipe again.
Love this! I have to be careful not to eat too much before Thanksgiving. I left out the lemon and the brown sugar and decreased to water to 1/2 cup for more intense maple flavor. I had just made a fresh loaf of sourdough and put this on a slice with butter so good! Also be sure to use real maple syrup!