Cranberry sauce is one of those Thanksgiving dishes that has both loyal fans and passionate haters. I am for sure a loyal fan. I absolutely love the combination of that tart and tangy sweet sauce with the savory flavor of turkey. The combo is such a good partnership that I almost want to give it a couples name like Brangelina or Kimye…Crankey? I could eat it year round, but I try to keep that sacred duo for the month of November. What can I say, I am a sucker for traditions. Or it could also be that I get burned out from over doing it on flavors this time of year. Don’t hate me, but pumpkin…as much as I love it, I’m totally fine retiring that flavor for next Fall.
About this cranberry sauce – did you know it takes under 15 minutes to make? Yup, really. It’s surprisingly simple and so much better than the canned stuff. And with a small handful of ingredients, why wouldn’t you just make it yourself?
I cup sugar
4 cups fresh cranberries
2 medium apples, peeled, cored and chopped small
1 1/2 of cups water
Place water, sugar and apples in a large sauce pan and bring to a boil, covered, for 5 minutes. Pour in cranberries and boil for 10 minutes more, once the cranberries pop. Occasionally stir pot.
Pour sauce into a bowl and allow to cool. It will thicken as it cools down.