Saturday, November 14
Tasty Cranberry Sauce
Well it's that time of year to dig though all my recipes, try to find the best ones to make for Thanksgiving Dinner!
I keep notes each year of recipes used and food prepared in the past. I also pencil in tips to myself such as "fantastic" or "this was really yummy" or "not so good".
We have all the traditional food: Turkey, dressing, yams, green bean casserole, pumpkin pie, etc. And I always have cranberries. But each year it seems many dinner guests do not like cranberries, and won't even try them! So in recent years I have been experimenting with different Cranberry Sauce recipes and came across this one in 2007. It was a big hit that Thanksgiving and all the years to follow. I hope you enjoy it!
Make this tangy-sweet sauce up to two days ahead, and refrigerate it.
Can be served with turkey or any bird.
1/2 cup packed dark brown sugar
1/2 cup fresh orange juice
1/4 cup water
1 1/2 tablespoons honey
1/8 teaspoon ground allspice
1 (12-oz) pkg fresh cranberries (or whole canned)
1 (3-inch) cinnamon stick
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.
14 servings @ 2 tablespoons each
PRINT THIS RECIPE
Other Blog Posts:
Mini Pecan Pies