Ms. Murphy was a wonderful French Creole woman from Louisiana who cooked for Linda Lawrence when she was a child. Linda owns Creole Country Inn today and often reminisces about those two wonderful women, Ms. Murphy and Ms. Young, who introduced her to Creole cooking. She especially remembers how the cranberry sauce served with Christmas Eve dinner was blended with maple syrup to become the perfect topping for her Christmas Day waffles. I suggest serving this dish as a breakfast item throughout the holidays for all your overnight guests.
- 1 (16-ounce) can whole cranberries
- 1 cup maple syrup
In a small saucepan, combine cranberries and syrup over medium heat. Bring mixture to a low boil and cook, stirring occasionally for approximately 5 minutes. You may store the cranberry syrup in a glass jar for later use or serve hot over cornmeal pecan waffles.