This homemade cranberry sauce is not only amazing on turkey (and other meats!), but you can use the leftovers as an addition to bagels with cream cheese in the morning, and pour over baked brie for a festive holiday appetizer.
And since the flavors actually get better over time, you can make this a couple days before Thanksgiving. Just set it out 30 minutes before serving to bring it back to room temperature.
Ingredients:
Cranberry Sauce
- 1 Cup Water
- 1/2 Cup Sugar
- 1 12-oz Package Fresh Cranberries
- 1 Small Can Mandarin Oranges, Drained (Or one fresh orange.)
- 1 Apple, Peeled and Cored
- 1 Pear, Peeled and Cored
- 1 Cup Dried Cherries (May substitute other dried fruit.)
- 1/2 Tsp Salt
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
Directions:
- Puree the oranges in a food processor.
- Add the apple, pear, and dried cherries and pulse until everything is finely chopped.
- In a medium saucepan, boil water and sugar until sugar is dissolved.
- Reduce heat to a simmer and stir in the cranberries, orange puree, apple, pear, dried cherries, salt, cinnamon and nutmeg.
- Cover and simmer, stirring occasionally until fresh cranberries burst, approximately 30 minutes.
- Let cool to room temperature before serving.
