Whose Side Are You On Cranberry Sauce

KC Quaretti-Lee

By
@KCintheKitchen

The great cranberry debate; canned or homemade? Well I grew up with my grandmothers, aunts and my mother opening a can of cranberry sauce. It always came out of the can with the ridges intact and went to the table exactly that way. Now I will admit as a kid, it was one of the few things I liked at Thanksgiving; the sweet yet tangy flavor and the smooth consistency was a delight to the senses!
When I started cooking myself one of the first holiday meals I tackles was Thanksgiving and the cranberry sauce was my highest priority to investigate and make my own. Over the years I have developed this easy cranberry sauce that is a continual crowd pleaser and has made its way into a specialty dessert of mine; Lemon cranberry Cake.


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Comments:

Serves:

12

Prep:

10 Min

Cook:

45 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love fresh homemade cranberry sauce! I really liked the addition of apples and pears in this recipe - they added another layer of great flavor. This sauce is on the tart side and a nice alternative to a sweeter sauce.

Ingredients

2 pkg
fresh cranberries, 12 oz each
2
apples
2
pears
1
lemon
1 c
sugar
1/2 c
orange juice, fresh

Directions Step-By-Step

1
Rinse and pick over the cranberries to make sure you don’t have any bad ones.
2
Peel, core and chop the apples and pears.
3
Finely grate the lemon peel and then juice the lemon.
4
Place all the ingredients in a large enamel pot and cook over low/medium heat for about 45 minutes stirring every few minutes. The berries will pop and the sauce will thicken slightly.
5
Remove from the heat and chill. The sauce will be very thick when chilled.
6
That's it, that’s all you have to do to make a super delicious homemade cranberry sauce!

About this Recipe

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, Healthy