Cranberry Sauce

by Susan Lott

Surprise your family this holiday season by serving one of these variations of Cranberry Sauce.

Makes about 1 pint

• 1 package cranberries (12 oz)
• 1 c. water
• 1 c. sugar

Combine all in a saucepan, bring to a boil. Reduce heat to medium and simmer 5-8 minutes, stirring occasionally. When it's shiny and thick, it's done! Cool and store in an airtight container in the fridge for a few days before serving.

For a new twist on this old favorite, try adding something unexpected!

• Cran-Raspberry Sauce– 2 Tbs raspberry jam
• Cran-Grape Sauce- 1 Tbs grape juice concentrate
• Cran-Orange Sauce- zest and juice of 1 orange, ½ tsp grated fresh ginger
• Cran-Apple Sauce- 2 Tbs honey-roasted applesauce
• Cran-Plum Sauce- 2 Tbs plum jam
• Cran-Blueberry-Pom Sauce– a handful each blueberries & pomegranate seeds

You can add ¼ c. pecans to any of these! (Saute the pecans in a dab of butter first)

Further impress your family by sharing your knowledge of the history of cranberry sauce.

More Recipes Home Page