Tuesday, November 12, 2013

Homemade Cranberry Sauce

Homemade Cranberry Sauce
This is the easiest homemade upgrade you can give to your Thanksgiving menu!  This sauce is packed with cranberry flavor because I use both fresh and dried cranberries.  It's really easy to make and you can make it in advance.  Oh, and use leftovers the next day as the jam in a breakfast parfait :) Brilliant!

Makes 2 cups

3 cups (12oz) fresh cranberries*
1 cup brown sugar (light or dark), 
       firmly packed
½ medium green apple, peeled, 
       cored, small dice (about ½ cup)
1 medium orange
2 tablespoons dried cranberries


             Place fresh cranberries, brown sugar and diced apple in a large saucepan.  Use a sharp knife or vegetable peeler to cut 3 large strips of zest from the orange and add them to the saucepan.  Juice the orange.  Add 3 tablespoons of orange juice to the saucepan (if you don’t have enough, just add water). 
Mix all ingredients together.  Cook on medium heat until thick, about 10-12 minutes.  Stir often.  Turn off the heat and mix in the dried cranberries.  Once the sauce has cooled, place in an airtight container and keep it in the fridge.  It will keep for about 2 weeks. 

***Use leftovers for an easy breakfast parfait.  Use it in place of the strawberry jam in my Strawberry Granola Parfait.***
Lauren Marie’s Tips:
*Cranberry season is mainly October-December, so I like to use fresh cranberries around that time of year.  You can also use frozen cranberries, just make sure you thaw them out and drain any excess juices before cooking.

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