Tired of canned cranberry sauce at your
Thanksgiving table? Here is a great recipe to make it yourself this year!
Directions:
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
Feeling a tad bit more adventurous? Here’s
a delicious twist on the classic tradition!
Slow-Cooker Apple Cranberry Sauce
4 medium apples, peeled, chopped
1 bag (12 oz) fresh cranberries (3 cups)
1/2 cup packed brown sugar
1 teaspoon grated orange peel
1/4 cup orange juice
Directions:
- 1
Spray 3-quart slow cooker with cooking spray. In slow cooker, mix all
ingredients.
- 2
Cover; cook on High heat setting 5 hours (or on Low heat setting 8 hours).
- 3
Leave sauce chunky, if desired, or stir well to break down apples and
cranberries more. Serve warm.
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