(1 12-oz package) fresh or frozen cranberries
Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.1 Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries. 2 Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar. 3 Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. 4 Stir in mix-ins if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans with a few strips of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste. 5 Let cool: Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.
Well it’s that time of the year again when we all look for a good cranberrysauce recipe. I have been making home made cranberrysauce for thanksgiving every year since I discovered fresh, and the kids look forward to it
Serve sauce warm or at room temperature. Bring cranberries, horseradish, sugar, and water to a simmer in a 3-quart heavy saucepan over moderate heat, stirring with a wooden spoon until sugar is dissolved
While it’s more obvious to presume bourbon would end up in sweet treats, barbecue sauces and of course some great cocktails, the one thing I love making every year is a new cranberrysauce and this year bourbon was going to play a role