Monday, November 26, 2012

Simple & Amazing Cranberry Sauce

There were many years where our Thanksgiving table was always graced by the congealed cranberry sauce of the canned variety.  You know the one - It plops out of the can with a "thwack" and then is sliced into slivers before being served.  However, I had a wonderful revelation a few years back...HOMEMADE cranberry sauce.  Why had I not been making it at home all along??

It's incredibly easy and results in a much tastier accompaniment for that oh-so-delectable cornbread dressing that we look forward to all year long.  After all, we put so much love and care into the dressing, that it's a shame not to pair it with something homemade and delicious as well.

For the past several years, I've made this Double Cranberry-Apple Sauce.  But, I wanted to try something new this year - something a little easier and maybe not quite so tart.  This recipe for Simple & Amazing Cranberry Sauce was perfect.  Minimal ingredients, majorly easy and incredibly scrumptious.  This one is definitely going in my Thanksgiving folder as a new favorite.

Bon Appetit, my friends!  :)

Simple & Amazing Cranberry Sauce
Adapted from:  Savory Sweet Life

(recipe can be doubled if feeding a big crowd)
12 oz bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum

Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. 

Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

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Vernita said...

I just found your blog and love it! I'll be coming back often.

This is my absolute favorite cranberry sauce recipe. I make it every year and eat almost all of it by myself. ;)

Anonymous said...

Would you recommend some kind of nuts?

Anonymous said...

Does the alcohol make or break recipe?

Celeste said...

I've never added nuts to this before...The moisture of the sauce might cause them to eventually become soggy.

The alcohol is completely optional. I usually leave it out.