12/07/2015

SECRET INGREDIENT CHRISTMAS CRANBERRY SAUCE...

Secret Ingredient Cranberry Sauce | Savor Home
Hi there!! Sorry for the silence here last week... I wasn't feeling that well and needed a moment! I felt much better over the weekend, so I got my camera out to photograph this amazing sauce that would be PERFECT to serve with a holiday appetizer or dinner. This year for Thanksgiving, I wanted to make homemade cranberry sauce. We've always eaten cranberry sauce from the can (so bad I know but SO good!), but this year I thought I would make my own. So I made up a recipe using a combination of different recipes that I researched. My recipe included the zest and juice of an orange, so I asked my mom to pick up some oranges from the store. She mistakingly picked up small grapefruits that looked like oranges, so I ended up using the grapefruit instead. And I have to say - that was the BEST cranberry sauce I've ever had. Hands down. It's tart and sweet - but not too sweet - and the grapefruit zest and juice is perfection with the cranberries. Everyone really enjoyed it and I even caught my grandfather eating it out of the serving bowl with his fork after dinner! It tasted so good with our turkey, but have you ever had cranberry sauce with cheese?? I paired it here with a little cheese board and it is delish! I think the sauce pairs really well with cranberry cheddar, brie, and swiss. It's so good and so worth the 10 minutes it takes to make on your own! :)

Secret Ingredient Cranberry Sauce | Savor Home
Secret Ingredient Cranberry Sauce | Savor Home

Here is what you need and what to do (makes about 2 cups):

2 12oz bags fresh cranberries
1 cup granulated sugar
1 cup light brown sugar
2 cinnamon sticks
Zest of 1 grapefruit
Juice of 1 grapefruit
1/2 cup water
Pinch of nutmeg

Add all of the ingredients to a pot over medium heat. Bring it to a boil them simmer for 5-7 minutes or until most of the cranberries have popped open. Turn off the heat and let the sauce cool and thicken. Once it has thickened, remove the cinnamon sticks. Serve warm or at room temperature.

This can also be made up a few days in advance! Just store it in the fridge after it has thickened and cooled completely.

Enjoy!

Images by me
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3 comments:

  1. So pretty and looks delicious - may have to add to my Christmas Eve dinner! Happy Monday, Tiffany!

    ReplyDelete
  2. Beautiful photos! How many pixels are your pictures?

    ReplyDelete

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