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cranberry sauce

pwjohnso avatar
Recipe by
Patrick Johnson
@pwjohnso
Kingwood, TX

There are some in my family that simply will not stray from the congealed canned mess named cranberry "sauce". To each his own. I personally have no use for it. Instead, the flavor and flexibility of this sauce will add flare to your table while not taking much longer to prepare than opening a can.

►
yield 3 Cups
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For cranberry sauce

  • 12 oz
    fresh/frozen cranberries
  • 1/2 c
    port wine
  • 3/4 c
    granulated sugar
  • 2 Tbsp
    onion, smoked (smoking gun is a cool toy)
  • 1 Tbsp
    roasted garlic
  • 1 tsp
    lemon zest (meyer if available)
  • 1 tsp
    orange zest
  • 2
    oranges, juiced
  • 1/2
    lemon, juiced (meyer if available)
  • 1 1/4 tsp
    dry mustard
  • 1/4 tsp
    ground ginger
  • 1/8 tsp
    cayenne
  • 1 pinch
    ground clove
  • 1/4 tsp
    salt

How To Make cranberry sauce

  • 1
    Rinse cranberries and remove imperfections.
  • 2
    Combine all ingredients in saucepan, cover and bring to boil.
  • 3
    Reduce heat and simmer for 5 minutes.
  • 4
    Crush cranberries with fork or potato masher.
  • 5
    Serve warm or chilled.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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