Recipe: Cranberry Sauce

I know, it’s after Thanksgiving, so you have probably already made all the cranberry sauce you are going to make for the year.  Then again, maybe you are also a cranberry junkie and will be making cranberry sauce a lot over the holidays.

This is my recipe for cranberry sauce.  It is not drastically different than what you would see on the side of any Ocean Spray bag, but I think the addition of a little vanilla and cinnamon go a long way in this dish…

½ stick cinnamon

1 tsp vanilla

1 cup water

1 cup sugar

12-16 oz. fresh cranberries

1. In a large saucepan, over high heat, combine the water and sugar.  Whisk to combine until the sugar is dissolved.  Add the cinnamon stick.

2. When the water reaches a boil, add the cranberries.  Reduce the heat to a simmer.  The cranberries will start to make popping noises: like adding milk to Rice Krispies.  Add the vanilla.

3. Leave uncovered, at a simmer for about 20 minutes.  The cranberries should have popped and started to break down in the water.

4. Remove from heat.  Remove the cinnamon stick.  The sauce will still be really runny, just leave it on the counter for about 20 minutes.  As it cools, it will thicken.

You can kind of see what happens when you ignore your better instincts. I forgot to leave the sauce uncovered and the sides of the pan were covered in goo!


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