Cranberry Maple Syrup

In a medium saucepan, combine the cranberries, water, and salt, and heat over medium-low heat until the cranberries are broken down, 4 to 5 minutes. Remove from the heat, pour in the maple syrup, and stir to combine. Let cool to room temperature, then transfer to a container and refrigerate for at least 8 hours before using. The syrup will keep, in an airtight container in the refrigerator, for up to 1 week.

For a smoother syrup: Place the warm, broken down cranberries into a food processor and pulse until smooth, 6 to 8 one-second pulses. Add the maple syrup and pulse again to combine, 3 to 4 one-second pulses.