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Maple Cranberry Sauce


4 oz Lyons Select 5% Maple Syrup
2 Tbsp Butter
1 oz Shallots, chopped
2 oz Dry Red Wine
6 oz Fresh Cranberries
8 oz Chicken Stock
1/4 tsp Kosher Salt

Item #



In a sauce pot, melt the butter. Add the chooped shallots and cook until translucent. Deglaze the pan with the red wine and cook until almost dry. Add cranberries, chicken stock and salt. Reduce until about one third of the volume is gone. The cranberries should have popped and the sauce thickened. Puree with the syrup until smooth, and then pass through ne mesh strainer.


Makes 12 oz of sauce.

Serving Suggestions: This sauce is delicious with seared duck breast!

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