For a party we hosted the other night, I spooned the leftover
maple cranberry sauce from Thanksgiving over rich and creamy coconut ice cream.
I garnished the colorful duo with shredded coconut and toasted pecans and
topped it with a caramel filled chocolate square from Lake Champlain Chocolates.
It was as tasty as it was beautiful.
If you're looking to serve a delicious, simple, fun and festive dessert for the forthcoming holiday, I've included this tried and true popular Maple Cranberry Sauce recipe I've been preparing for years.
Maple Cranberry Sauce
One 12-ounce bag fresh cranberries, rinsed
1 cup pure maple syrup
1 cup cranberry-raspberry juice
Grated zest of one orange
In a large saucepan, combine cranberries, maple syrup, juice and
orange zest. Bring mixture to a boil, lower heat and cook, stirring
occasionally until cranberries pop open, about 5-10 minutes.
