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
Click here to view the embedded video.
- 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.
How To Make Cranberry Sauce | Cran-Raspberry Sauce is a post from: Spoon and Saucer
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