Intro: Cranberry Cinnamon Maple Sauce
This home-made cranberry sauce is a very tasty & festive sauce, also for Thanksgiving!
Step 1: Gather Your Ingredients
Recipe: For 4 persons
1 packet of 340 gr cranberries/ I froze my packet last year, used it straight from the freezer
3 big cinnamon sticks
1/2 cup (125 ml) maple syrup
1/2 cup water (125 ml)
First, open your packet with frozen cranberries. Take out of the package & into a colander. Rinse the frozen cranberries with running water. Check if you can find some nasty black cranberries in here. Discard them. See that all of the little stalks are removed.
Step 2: Method: Cook!
Place cranberries, cinnamon sticks, maple syrup & water into a fitted pot. Mix well with a large spoon & bring to the boil on medium-high heat, stirring often. Cook for about 5-10 minutes or until 3/4 of the berries have popped. When the sauce has thickened, take it off the heat & turn heat off. You have to know that the cranberries still can thicken the sauce further because of the pectin in them. Stir with your spoon to see the final thickness. You want the sauce to be spoonable & that it covers your chicken fillets. Just before serving, remove the 3 cinnamon sticks! You can really taste the lovely cranberries, the cinnamon in here & the maple syrup. The sauce is a bit sweet but not too sweet either! Just right! :) Serve hot over your baked chicken fillets & serve with favorite sides, like above or with something else. MMM!
You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/11/23/cranberry-cinnamon-maple-sauce/