In this household, we are team whole berry sauce. I just love how textured and rustic it is. I feel like cranberry sauce can appear very intimidating, but it’s honestly so simple to make yourself. I like to make it a few days ahead of Thanksgiving and Christmas Days to get it out of the way so I can focus on other more involved dishes. You can serve it warm (my favorite way to eat it!), but it will set to a firmer consistency in the fridge in about an hour or on the countertop in a room temperature kitchen in about 2 hours. If you prep it ahead of time and you want it warm and a looser consistency, add a teaspoon or two of water and either microwave in 15 second intervals or heat gently over the stove on medium low stirring occasionally. I hope you enjoy this delicious holiday classic!
INGREDIENTS:
¾ cup (164g) white granulated sugar
¼ cup (54g) light brown sugar
3 cups (16oz) whole cranberries
1 cup (8oz) water
½ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground clove
2 cinnamon sticks
2 bay leaves
¼ tsp star anise extract
¼ tsp vanilla extract
¼ tsp salt
Mix sugars and water together in a saucepan over medium high heat until boiling. Add cranberries, herbs, spices, extracts, and salt to the pan. Mix well until and cover 5 minutes. Drop heat to medium and remove lid. Mixture will be loose. Keep at a medium boil and stir occasionally for about 7-10 minutes until thickened and slightly reduced. Remove from heat. Remove spices and herbs. Transfer to a serving dish and serve immediately or transfer to a container and let it set in fridge for about an hour. Enjoy!
Prep time = 5 min | Cook time = 12-15 minutes | Makes about 2.5 cups
Tips:
Try adding an ounce or two of apperol or orange liquor for a super special orange kick!
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