Cranberry Sauce Recipe

For this recipe you will need the following:

5 Cups of Cranberries, washed and hand sorted. (None of those squishy ones allowed.)
1 Cup of Sugar
1 Cup of Water
1 Medium Lemon (Grate the rind for zest)
1/2 Cup of Raisins
1/2 Cup of Black Berries
1/4-1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon

Begin by heating up the water on high in a reasonably large pot. Add the sugar stir till dissolved, then add the cranberries.

After it begins to boil lower the temperature slightly. Wait about 10 minutes until the cranberries begin to pop. You can get creative at this point. In this case I added the juice from one medium sized lemon and grated the skin to make zest, then I added half a cup full of raisins.

Cook until it starts to thicken but not so much that you lose the texture of the individual cranberries. This can run anywhere from 20 to 30 minutes in total.

When you are adding fresh black berries do that near the end.
I waited until all the cranberries had popped and it had about 5 minutes more to go when I add a half a cup of fresh black berries. After that add the nutmeg and cinnamon.

Anyway, it was fantastic. Still is I’ve got most of still in the fridge.

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