With Thanksgiving just a few weeks ago, I'm sure many of you are starting to think about the menu. While I'm sure you have your tried and true favorites, how about adding a little something new too?

This recipe for cranberry maple sauce is one my sister and I created a few years ago. It's so yummy, we kind of wanted to just eat it spoonful by spoonful instead of saving it as a garnish!

xoxo, Annie 

Ingredients: 

1/2 cup water
1 cup fresh orange juice
2 (12-ounce) bag fresh cranberries
1 cup maple syrup
6 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Combine the cranberries, water, and orange juice in a large saucepan. Bring to a boil, then reduce heat and simmer until cranberries pop (approx. 5 minutes). Place 1/2 of the cranberry mixture in a blender. Blend until smooth.

Pour the cranberry puree back into saucepan and mix well. Add maple syrup, sugar, and cinnamon. Bring to a boil, then reduce heat and simmer, uncovered, for 25 minutes or until thick. Add vanilla and cool. Will last up to two months in the refrigerator if placed in an air tight container.

Yield:  3 1/2 cups (serving size: 1 tablespoon)