This fresh made cranberry sauce has become a staple at our Thanksgiving dinner for the last fifteen years. I was never a big fan of cranberry sauce until I tried this one.
Every Thanksgiving my dad had to have his cranberry sauce. The only problem was that he always bought the cranberry sauce in a can. I think this is why I never cared for it, because to me it tasted like the can.
For fifteen years now my daughter has been making this delicious cranberry sauce from a recipe she found in a Williams-Sonoma Thanksgiving Guide.
I'm sure my dad would have loved this cranberry sauce, much better than out of a can, I know I do.
Here is what you need:
- 2 cups of unfiltered apple cider
- 2 cups of sugar
- 1/4 cup of water
- 1 cinnamon stick
- 2 - 12oz. bags of fresh cranberries
Here is how you make it:
- In a medium to large non aluminum saucepan, combine the apple cider, sugar water, and cinnamon stick
- Place over medium heat and bring to a simmer a light boil, stirring to dissolve the sugar
- Add the 2 bags of cranberries; bring to a simmer, and cook, stirring occasionally, until most of the cranberries have burst (about 10 minutes)
- Remove the pan from the heat and let it cool to room temperature, transfer to a bowl, cover and refrigerate for a least 24 hours
- Remove the cinnamon stick and let the sauce come to room temperature before serving
- The sauce must be prepared at least 24 hours in advance and can be prepared up to 3 days in advance.