Cranberry Sauce

Cranberry sauce is a staple at holiday dinners. This year, skip the canned variety and make your own from scratch! Dreena Burton’s recipe includes fresh cranberries and maple syrup, which are boiled on the stove top for just 10-15 minutes. Now anyone can enjoy a more healthful version of this traditional seasonal side.


  • 1 1/2 cups fresh cranberries, rinsed
  • 1/2 cup pure maple syrup
  • 1 teaspoon balsamic vinegar (optional)
  • 1/4 teaspoon sea salt
  • COOK TIME 20
  • Serves 1 cup


  1. In a pot on medium-high heat, combine ingredients (except balsamic vinegar) and bring mixture to a boil, stirring occasionally. Once boiling, reduce heat to simmer for 10 to 15 minutes, stirring occasionally, until cranberries have broken down. (Reduce heat if sauce is sticking or is simmering too rapidly.)
  2. Once sauce has thickened, taste test, and add balsamic vinegar for a touch of sourness if desired. Serve warm or chilled. Makes about 1 cup.

Note: Frozen cranberries can also be used; just continue simmering until cranberries break down and entire mixture thickens and becomes deeper in color.