Cranberry Sauce

Tuesday, November 16, 2010

Cranberry Sauce

Last year was the first year that I made this. It was a huge hit, this is certainly not the cranberry sauce out of the can that still looks like a can when sitting on the plate. This is also great on a turkey sandwich!! Hello left overs. Try this and let me know what you think.

Cranberry Sauce Recipe


  • 1 cup  sugar
  • 1 cup water
  • 4 cups  fresh or frozen cranberries
  • Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.


1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.


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