I’ll admit it: I don’t like cranberry sauce. Never have. Especially the canned stuff.
This recipe was a challenge to myself: to make a version of cranberry sauce that I liked enough to serve (and eat) with a holiday meal.
It turns out that making cranberry sauce is very easy — so easy, in fact, that there’s really almost no point to the canned stuff. Plus it tastes so much better. And you can customize it the way you like it.
This version cooks the majority of the cranberries for a long time, but adds some more near the end so that the end product is thick rich and “cooked” but also pops with the flavor of fresh cranberries.
Recipe here.
Enjoy,
Kevin
