Nothing on your Thanksgiving menu is easier than cranberry sauce, whether you keep it classic or spice it up.

This Story Originally Appeared On sunset.com

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Credit: Romulo Yanes; Styling: Claire Spollen

Recipe Summary test

total:
30 mins
Yield:
Makes 2 1/2 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put all ingredients with 1/4 cup water in a medium saucepan. Simmer over low heat, stirring often, until most of the cranberries have popped, 10 to 15 minutes. Add sugar and salt to taste if you like.

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  • Make ahead: Up to 1 week, chilled.

  • VARIATIONS

  • Cranberry and Blenheim Apricot Sauce: To the saucepan of combined ingredients above, add 4 oz. coarsely chopped dried Blenheim apricots (available at well-stocked grocery stores and brfarms.com), 6 each juniper berries and crushed allspice berries, 1/4 tsp. ground cloves, 1 whole bay leaf, juice and zest of 1 large orange, and an additional 1/4 cup water. Simmer and season as directed above.

  • Cranberry Apple Sauce: To the saucepan of combined ingredients above, add 3 oz. coarsely chopped dried apples, 3 crushed allspice berries, 1/4 tsp. ground cloves, 1/8 tsp. ground cardamom, 1 whole cinnamon stick, the juice and zest of 1 medium lemon, and an additional 1/2 cup water. Simmer and season as directed above.

Nutrition Facts

67 calories; calories from fat 0.7%; protein 0.2g; fat 0.1g; carbohydrates 17g; fiber 1.8g; sodium 64mg.
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