The Very Best Cranberry Sauce Ever

Cranberry Sauce http://twocooksonepot.com

As a kid growing up we always had cranberry sauce for Thanksgiving and Christmas. It was OK, but I always considered it a bit bitter and one dimensional. In fact, I preferred the jelly from the can (I know, I feel rather ashamed of that but it is a fact non the less). So I phased out the old recipe I grew up on. It’s so wonderful to have certain dishes that bring back childhood memories and I have many, that just wasn’t one of them.

But it wouldn’t be the holidays without cranberries, right? At last I have a cranberry sauce to be proud of, and I’ll fix it at other times beside those two holidays, such as Groundhog Day, Sundays, and…well, you get the idea.

cranberries http://twocooksonepot.com

Combine all ingredients in a pot on top of the stove and simmer on medium-high heat until it begins to boil and sugar dissolves.  Lower heat and simmer with lid partially on or slightly open to vent.

You will start to hear the cranberries popping, which is such a great sound, don’t you think? When they stop popping remove from burner and let it cool right in the pot with the lid off – it will thicken as it cools. Transfer to a bowl, cover and refrigerate.

You will have your family and guests trying to figure out what is in this dish. “what am I tasting”? They’ll say. Let us know how it goes over at your next gathering.

On our end, I can say that it has always been well received and is now a part of our family history. We think this is “The Very Best Cranberry Sauce Ever!” Here it is:

Jan

The Very Best Cranberry Sauce Ever
 
Prep time
Cook time
Total time
 
It wouldn't be the holidays without cranberries, right? We think this is "The Very Best Cranberry Sauce Ever!"
Author:
Serves: 4 to 6
Ingredients
  • ½ cup red wine
  • ¼ cup real maple syrup
  • ¼ cup coconut sugar
  • ⅛ cup white cane sugar
  • 2 Tablespoons fresh orange juice
  • 12 oz. bag cranberries
  • Orange zest to taste
  • Grated fresh ginger again to taste
  • 1 teaspoon cinnamon
Instructions
  1. Combine all ingredients in a pot on top of the stove and simmer on med high until it begins to boil and sugar dissolves.
  2. Lower heat and simmer with lid partially on or slightly open to vent.
  3. You will start to hear the cranberries popping which is such a great sound, don't you think? When it stops popping remove from burner and let it cool right in the pot with the lid off it will thicken as it cools.
  4. Transfer to a bowl, cover and refrigerate.