“I don't care for Cranberry Sauce- especially the stuff in the can- but my family loves it. So in keeping with the tradition of making dishes that my family loves I came up with this one. I uses fresh cranberries and it is wonderful on the Thanksgiving dinner table as well as on Ice cream in the summer. This is more of a slightly spicy fruit sauce. I can this in nice jars with a bit of fabric and ribbon, and give it away in gift bags at Thanksgiving and Christmas. This recipe has a myriad of uses including as a topping on Cheese Cake, or as a filling between layers of cake. Enjoy this easy to make recipe.”
READY IN:
25mins
SERVES:
12-24
YIELD:
3-4 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Heavy 4 Quart Saucepan add everything EXCEPT the fruit and bring it to a boil. The Food coloring is to make the sauce red so use what you need to color your sauce. The spices are all to taste so you can make this as mild or as spicy as you please.
  2. When mixture begins to boil add the fruit. (Make sure Cranberries have been washed well, and bad cranberries removed.).
  3. Return to a slow rolling boil. Reduce heat, but keep the mixture bubbling.
  4. Stir occasionally.
  5. The skins on the fresh cranberries will begin to pop. Mash them slightly with the back side of the spoon you are using to stir the mixture with.
  6. Simmer until Thick. Approximately 5 minutes.
  7. Serve Warm or Cold.
  8. Excellent with poultry, pork, and deserts. I've also used this as a filling for cakes, and as a topping.

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