6 Ingredient Maple Cranberry Sauce

It’s homemade, has only 6 ingredients and it’s sweetened with maple syrup. What else do you need??  Enjoy this tart taste with a hint of cranberry and get the benefits of this divine fruit.

Did you know that cranberries have the highest anti-cancer phenolic and antioxidant activity?

Researchers at Cornell University dripped extracts of fruits on human liver cells and cranberries came out on top – having been shown to cut liver cancer cell growth by 85%*. Lemons came in second place! And the higher the dose of each, the more effective. This recipe calls for both.

Ingredients

  • 4 cups organic cranberries, frozen or fresh
  • 1/4 cup filtered water
  • 1/4 cup fresh lemon juice
  • 1/4 cup orange juice (optional)
  • 1 ½ tablespoons lemon zest *organic lemons a must!
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup
  • 1-2 Cinnamon sticks
  • 1 tsp Monk fruit sweetener

Instructions

  • Rinse cranberries and pick out any debris and damaged berries.
  • Zest the lemon, and then squeeze out all of the juice. You'll need 1-1 ½ teaspoons of zest and ideally about 1/4 cup of lemon juice.
  • Add all ingredients to the Instant Pot & stir to combine ingredients
  • Close the lid and seal the vent.
  • Set unit to pressure cook for 3-5 minutes if using fresh berries. Increase to 5-7 if using frozen berries. When finished, let natural release for 10 minutes. If the valve hasn't dropped (it probably won't have), quick release the vent, taking care to protect yourself from the steam.
  • Open the lid & stir.
  • Mash with a fork to smooth out the cranberries, leaving behind some delicious partial berry chunks. *Note that the sauce will be rather loose at this point.
  • Taste the sauce (let it cool on a spoon - it'll be hot!). If it's not quite sweet enough, you can add another tablespoon of monk fruit sweetener or maple syrup while the sauce still hot.
  • Let the sauce cool in the Instant Pot (it will continue cooking and begin gelling).
  • Transfer to a bowl, and store in the refrigerator for up to 14 days, or freeze for 2 months. It will finish setting up during its chill time.

Enjoy as a topping on your coconut yogurt or pair it with your next chicken or turkey meal. It's also good straight off the spoon, hot or cold.

*stats directly sourced from chrisbeatcancer.com, page 79

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