Holiday Cranberry Sauce

This freshly made cranberry sauce has become a staple at our Thanksgiving dinner. 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.

Holiday Cranberry Sauce Recipe:

• 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:

1. In a medium to a large non-aluminum saucepan, combine the apple cider, sugar water, and cinnamon stick
2. Place over medium heat and bring to a simmer a light boil, stirring to dissolve the sugar
3. Add the 2 bags of cranberries; bring to a simmer, and cook, stirring occasionally, until most of the cranberries have burst (about 10 minutes)
4. 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
5. Remove the cinnamon stick and let the sauce come to room temperature before serving
6. The sauce must be prepared at least 24 hours in advance and can be prepared up to 3 days in advance.

As always Thanks for stopping by and hope you enjoy it.

The Best of Thanksgiving (Williams-Sonoma)