When I was a kid the mere mention of cranberry sauce made me cringe.
The tart flavor wasn’t a party in mouth and the look of it was strange. There’s nothing much to say about it beside this.
I’ve tried many recipes and came up with plenty of my own.
Sweet fruits and baking seasonings balance the tart flavor of cranberries which I think pairs well with savory flavors in many dishes served during Thanksgiving and other times as well.
I think this festive spinach dip that my mother-in-law made is so fun.
She always makes a dish or dessert that is incredibly beautiful and delicious.
I like cranberry relish works well as a topping for toast, biscuits, and cornbread too. I thought ya’ll might enjoy this recipe and have fun adapting it to your families tastes.
It’s quick and easy to make and it can be made a few days ahead of time.
Cranberry Sauce Recipe
1 bag fresh cranberries
1 C. water or Apple Cider
3/4-1 C. sugar
Two or more of the following-
1 Pink Lady Apple or Honeycrisp (don’t use red apples)
1 C. Blueberries
1 ts Cinnamon or more 🙂
1/2 ts Allspice
1/4 ts Salt
•Combine all ingredients in a sauce pan, bring to a soft boil.
•Reduce heat just a tad so the fruits simmer a bit.
•Be sure to stir often as sugar tends to burn easily.
•Using a large slotted spoon mash the fruit and berries against the side of the pan to make relish or blend for sauce.
• 20-30 minutes at a simmer with medium or less heat
• Put your sauce in a pretty dish and refrigerate up to 2-3 days before serving.
Prefer Sauce or Relish? Look Here.
If you prefer cranberry sauce to be smooth like a spread that’s easily done-
•Empty the contents into a blender and puree them.
•Sometimes I grate lemon or orange zest into the pot.
•On occasion I add a pinch of nutmeg or more cinnamon.