There is something about that iconic cranberry sauce. Plop it out of the can, slice into rings and sever it up. It somehow always lands on the Thanksgiving table and then unfortunately in the trash. This is a cranberry sauce that is similar to one I used to make as a catering chef. It is wonderful! That tart flavor with a sweet finish and that beautiful crimson red color. This cranberry sauce is a staple on my Thanksgiving table, but it is also delicious the other 364 days of the year. For a great topper to any plain old turkey sandwich or as a fruit side dish to any meal, my two kids, 2 and 3 ½ love this and it is packed with fruit nutrition and fiber. Another nice trick to do with this cranberry sauce is warm it up and spoon over vanilla ice cream. YUM
Ingredients:
- 1-12oz bag fresh or frozen cranberries
- 1 large granny smith apple, cored and large diced
- 2 navel oranges, large diced
- 1 c granulated sugar
- Pinch of salt
- 1 tsp. ground cinnamon
- ½ c raisins
- 2 Tablespoons apple cider, apple juice or orange juice
Combine all ingredients in a medium sauce pan and cook covered over medium to medium low heat for 20 minutes or until apples are tender and cranberries have popped. With an immersion blender, standard blender, or food processor, puree cranberry mixture until desired chunkiness. Our family likes it smooth.
