Cranberry Sauce

I don’t care for the canned cranberry sauce.  I mean, how are can lines appetizing?  Am I alone here?
This is how I like it.  And I make it every holiday this way.  I know there are a few options here for ingredients, but I love to use what I have on hand.  If I have an apple, that goes in.  If not, I always have berries in the freezer ( I do live in the Pacific Northwest, after all!)  And honestly, I love it both ways.  You could even add both if you like!  And make sure you taste as you cook and make sure it’s to your sweetness liking.  You can always add more sugar if it’s too tart.   Merry Christmas everyone!
CRANBERRY SAUCE
Recipe by My Stained Apron
1/2 cup water
1 cup sugar (I like to use brown, but white is fine as well)
12 oz cranberries
1/2 cup orange juice (or 1/2 cup additional water)
zest of 1 orange (about 1-2 T)
2 cups blackberries (frozen is fine) OR 1 granny smith apple, peeled, cored, and diced
Put everything in a pot over medium heat and cook for about 10 minutes, until cranberries have popped and cooked down a bit.  If you want it thicker, let cool to room temperature, about 30-60 minutes.
Cranberry Sauce

Ingredients

  • 1/2 cup water
  • 1 cup sugar (I like to use brown, but white is fine as well)
  • 12 oz cranberries
  • 1/2 cup orange juice (or 1/2 cup additional water)
  • zest of 1 orange (about 1-2 T)
  • 2 cups blackberries (frozen is fine) OR 1 granny smith apple, peeled, cored, and diced

Instructions

  • Put everything in a pot over medium heat and cook for about 10 minutes, until cranberries have popped and cooked down a bit. If you want it thicker, let cool to room temperature, about 30-60 minutes.
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    1. […] having something tart and fresh on the table with the feast.  I usually make my cranberry sauce with blackberries in it, but I thought this batch with blueberries was […]

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