Growing up I was not a fan of canned cranberry sauce.
The tart flavor wasn’t exactly my idea of a flavorful party in my mouth.
About ten years ago I set out on a mission to make my own cranberry sauce from scratch.
I’ve tried many recipes and tweaked them just a tad each year until I developed my own recipe.
The flavorful combination of sweet fruits and baking seasonings balances the tartness of cranberries.
This pairs perfectly with savory flavors in many dishes served during Thanksgiving.
It’s also delightful with oven-baked ham during Easter dinners.
In fact, cranberry sauce can work year round with a variety of meals.
Just for fun… let me interrupt and share this….
let me showoff this delightful appetizer my mother-in-law made.
Isn’t this the cutest and most creative thing ever?!
It’s a cute adorable festive spinach dip.
Maybe I can convince her to share how she made this.
She is quite the creative chef and always makes something that is pure eye candy and delicious.
Now that I’m done interrupting myself…. 😉
I also discovered that cranberry relish works well as a topping for toast, biscuits, and cornbread too.
Since there are quite a few families that serve turkey and dressing for Christmas dinner
I thought ya’ll might enjoy this recipe and have fun adapting it to your families tastes.
Even devout haters of cranberry sauce have taken a liking to how I make it.
If you are one of those people, give this a try. I think it will change your mind.
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.
•This will turn it into a relish.
• Cook until your happy with the consistency of your sauce
• Usually 20-30 minutes on a simmer with medium heat works.
• 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.
This is completely gluten and dairy free.
It’s also safe for people who deal with Diverticulosis and Diverticulitis.
If you are serving diabetics just switch out the sugar for a sweetener of your choice.