Though I really did not care for cranberry sauce as a kid, over the years, I’ve actually come to love it. It didn’t even matter what kind – canned in gel form or the kind with chunks, YUM! I just needed it right next to my turkey, stuffing and gravy. But once I ran across Allrecipes’ Cranberry Sauce Extraordinaire, there was no going back. And it is totally true to its name. It’s a standard at my Thanksgivings now. Whenever we host my family for my favorite holiday of the year, I make a double batch because it’s always gobble it right up!
I’ve chopped up the fruit and just realized I forgot to add the oranges – DOH! Finally, all the fruit is chopped up and simmering away.
While I typed this up, I just realized as I was typing this up that I forgot to add oranges! But it totally passed my earlier taste-test (with flying colors), so I think I’ll just leave as is. This year, I’m gonna just leave well-enough alone.
Just a couple things to note about the recipe:
It really doesn’t need 1 whole cup of sugar. In fact it’s a little overkill, especially with all that fruit in there already. I usually use 1/2 to 2/3 cups. And I made this without pecans because of my girls’ food allergies, but by all means, add them in if you can. They add a wonderful subtle crunch. Mmmmm. Here’s that recipe:
Homemade Cranberry Sauce
Ingredients
- 1/2 cup white sugar
- 1 package (12 ounce) fresh cranberries
- 1 orange, peeled and pureed
- 1 apple, peeled, cored and diced
- 1 pear, peeled, cored and diced
- 1 cup chopped dried mixed fruit (such as apricots, blueberries, raisins, etc)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
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In a medium saucepan, boil water and sugar until the sugar dissolves.
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Reduce the heat to simmer and stir in cranberries, orange, apple, pear, dried fruit, salt, cinnamon, and nutmeg.
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Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
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Remove from heat and let cool to room temperature.
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Serve warm or straight from the fridge, cold. Enjoy!
I think cranberry sauce complements Thanksgiving dinner SO nicely. It gives it a punch of color and sweetness that I just love. I also love to put leftovers in my turkey/stuffing/gravy sandwiches. It also works great as a topping for plain yogurt and cottage cheese.
One last thing: this stuff freezes GREAT! You can make it way ahead of time so you have one less thing to mess with on Thanksgiving Day. Or sometimes I make extra just to freeze for later. You can thaw it in the fridge a day or two before you need it or thaw it on the counter same-day and it’s ready to go since you can serve it cold, or room temp or even warm if you prefer. Just LOVE this stuff!
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Christine, aka happyvballgirl : )
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