Cranberry Maple Sauce


12 oz. frozen cranberries
3/4 cup Anderson’s Pure Maple Syrup
1/2 cup light brown sugar, firmly packed
1/4 cup water
1/2 tsp. pure vanilla extract


Original recipe makes 2.5 cups.

Combine all ingredients in a heavy saucepan. Bring mixture to a boil; reduce heat and simmer for 8 minutes or just until the berries begin to pop, stirring often. Pour sauce into a serving bowl and let cool completely. Serve chilled, if desired.

* You can make this sauce up to a week in advance. Keep it covered in refrigerator.

* Make sure that you are using Anderson’s Pure Maple Syrup in this recipe, and not pancake syrup. The final result will taste much better.