How To Make Cranberry Sauce | Cran-Raspberry Sauce
Ever wondered how to make cranberry sauce? I’ll show you it’s easier than you think. Truly!
It’s November, or as I like to call it, The Month of Thanksgiving. Thanksgiving is my FAVORITE holiday. It’s a whole day to stop, give thanks, and EAT. Could there BE a better day? Last year I put up a classic cranberry sauce recipe. This year, I’m mixing it up a bit.
This recipe’s inspiration came from a jam a friend and I used to make together, Blushing Peach Jam. It had peaches, raspberries, and almond extract in it. I wondered if this would work (sans peaches) in a cranberry sauce. Oh MY did it. This might become our new yearly cranberry sauce. Ever had one of those “Oh man, I NAILED this” moments? Yeah, this was one of those.
Give this a try, and see what you think. It’s super simple to make, and super delicious! THIS is how to make cranberry sauce. 😉
(Recipe is below the video.)
How To Make Cranberry Sauce
- 12 oz. whole fresh cranberries
- Generous ½ cup fresh or frozen cranberries
- 1 cup maple syrup (no fake stuff!)
- ½ cup apple cider
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- Put everything, except almond extract, in a medium sauce pan. Stir to mix.
- Bring it to a boil, reduce heat, and simmer for 10-15 minutes, until thickened, stirring occasionally.
- Once thickened, remove from heat, let cool, pour into food storage containter, and store in refrigerator until ready to use.
- Use within 7 days, or freeze for later use.