Maple Cranberry Sauce


  • 12 oz. cranberries
  • 1 cup 100% cranberry juice
  • 1 cup 100% pure maple syrup
  • 1 whole lemon, zested and juiced


  1. Pour all the ingredients in a medium-sized saucepan and bring it to boil.
  2. Once at a rolling boil, turn the heat down to medium low and cook for about 10 more minutes until the sauce thickens.  Stir occasionally.


  • Use 1/3 cup honey or 1/3 brown sugar instead of the maple syrup.
  • Swap the lemon for a lime or even 1/2 an orange
  • Store the extra cranberry sauce in the fridge for up to 3 days.
  • Use it as a snack by spreading some cream cheese on whole wheat crackers and topping with a dab of the sauce.
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