Are you still eating cranberry sauce from a can? I know I say I won’t judge you but I will give you the side-eye for not going fresh. I mean, once you learn how easy it is to make cranberry sauce from scratch you’ll never go canned again.
I want you to walk away from this post with not only the know-how on how to make cranberry sauce but that cranberry sauce ain’t just for turkey. That’s right i said it. You can do so much more with cranberry sauce like appetizers, drinks, entrees and desserts. The sky’s the limit or at least your imagination.
Basic Cranberry Sauce
1 12oz. bag of cranberries (fresh or frozen)
1 cup of water
1-2 cups of granulated sugar
Wash and sort cranberries. Place cranberries in a sauce pan with water and 1 cup of sugar. Allow to simmer. You can add more sugar depending on how sweet you like your sauce. After about 10 minutes of cooking and you can no longer hear the berries popping you can turn off stove. Pour sauce into a bowl and allow to cool. Sauce thickens as it cools.
Cranberry Sauce
Here are some other dishes I used cranberry sauce in.
Baked Brie topped with warm Cranberry Sauce
Pork Tenderloin Medallions and Whipped Sweet Potatoes with a Cranberry- Pomegranate Sauce
Wine Spritzer made with Cranberry Sauce, your favorite white wine and topped with seltzer.
Cranberry Shortcake made with a cranberry, apple & pear compote
I hope the post has you ditching the can and being inspired by fresh cranberries. CIPapproved
