Cranberry sauce is a staple on the Thanksgiving table, no doubt. This light and tasty version is perfect and so easy it’ll definitely be your new favorite version of Cranberry sauce!
If I’m being honest, I really like cranberry sauce but it’s never been my favorite. Usually it’s too sweet, or too tart, or just tooooooo much – basically it’s a bit inconsistent for me. I really enjoy it when made right but too often it’s not.
So I made my own! My husband will tell you it’s not sweet enough, but as usual I think he’s wrong. I don’t like anything overly sweet, and he like sugar like it’s about to be outlawed and he needs to eat as much as humanly possible in a short amount of time.
This perfectly mixes tart and sweet with that little bit of holiday spice that will bring you right back to home. Cranberry sauce also pairs perfectly with my orange, honey and sage butter (holy mother of god). Enjoy these on a biscuit, they’re meant to be together!
Best-ever cranberry sauce
- 12 OZ fresh cranberries
- 1/4 cup brown sugar
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
Place all ingredients in a sauce pan over medium and cook for 30 minutes stirring a few times until cranberries completely sorted and sauce reduces.