How to Make the Perfect, Flavor-Packed Cranberry Sauce for Your Thanksgiving Day!

Sunday, November 17, 2024 Read time1 min

SAEDNEWS: Cranberry sauce is a traditional Thanksgiving condiment made from fresh cranberries, sugar, and water, often simmered to create a sweet and tangy sauce. It adds a burst of vibrant flavor that complements roasted turkey and other savory dishes. Continue reading to be familiar with the recipe.

According to SAEDNEWS, Cranberry sauce is a classic Thanksgiving dish that adds a burst of tangy sweetness to the holiday meal. Made from fresh cranberries, sugar, and water, it is often simmered to create a thick, flavorful sauce. Some variations include orange zest and cinnamon. This vibrant red sauce pairs perfectly with roasted turkey, balancing the savory flavors of the meat with its bright, refreshing taste. It can be served warm or cold and is a staple on many Thanksgiving tables, offering a delicious contrast to the rich and hearty dishes that accompany it.

Cranberry sauce

Ingredients

1 cup (200g) sugar

1 cup (250ml) water

4 cups (one 12-ounce package) fresh or frozen cranberries

Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice

Cranberry sauce

Method

Rinse the cranberries:

Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.

Boil the water with sugar:

Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

Add the cranberries, cook until they burst:

Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

Stir in the mix-ins, if using:

Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest.

Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

Cool:

Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Cranberry sauce

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Labels: Quick recipes Sauce

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