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!
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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.
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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!
Thanks so much for stopping by! Feel free to make my day by leaving me a comment, following my blog via email, on Facebook or on Instagram – the more the merrier!
Christine, aka happyvballgirl : )
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