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  • 1 12-ounce bag fresh cranberries
  • 3/4 cup pure maple syrup
  • 1 cup apple cider or juice
  • 1 large apple, peeled and cut in 1/4-inch pieces
  • 1/3 cup chopped walnuts


  1. Combine cranberries, maple syrup and apple cider in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, about 15 minutes or until cranberries burst and sauce is thick and chunky.
  2. Remove from heat and stir in apple and walnuts. Chill sauce until cold and thick, or up to three days before serving.
Recipe by Marge Perry

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The recipe was originally published as Cranberry Maple Sauce on

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