Maple-Cinnamon Cranberry Sauce

My sister is in charge of making cranberry sauce every year because it is one of her favorite things about Thanksgiving/Springsgiving. She makes not one, not two, but three deliciously different cranberry sauces: classic sauce, maple-cinnamon sauce, and orange-cranberry sauce. They are all so good I can’t choose a favorite!
Total Time 10 minutes
Servings 2 cups
Author Amber Kelley


  • 3/4 cup/175 ml pure maple syrup
  • 1/4 cup/60 ml water
  • 1/4 teaspoon salt
  • 1 cinnamon stick
  • 12 ounces/340 g fresh cranberries washed and picked through


  1. In a nonreactive saucepan over high heat, bring all the ingredients, except the cranberries, to a boil so the salt dissolves.
  2. Add the cranberries and bring back to a boil.
  3. Lower the heat to medium and stir until most of the cranberries have popped and the sauce thickens.
  4. Let cool in a bowl and serve. You can make this up to a week in advance and store it in the fridge.