I love cranberry sauce. I have a confession though....until adulthood I didn't know it could be made from scratch...I thought the canned jelly variety was the ONLY variety! Now I make my own because it is soooo simple to whip up a batch and it tastes soooo much better than the canned sauce. In this version, I add dried cherries for extra zing but you can leave them out if you don't have them on hand. If you don't want to use alcohol, substitute orange juice for the cointreau.
1 bag fresh cranberries
1 cinnamon stick
1 c water
1/2 c dried cherries
1/4 c cointreau
1 c brown sugar
What to do
- In medium sized pot, combine all ingredients over medium heat.
- Bring to simmer and continue to cook for 10 minutes.
- Remove from heat and let sit for an hour.
- Remove cinnamon stick.
- If desired, mash with potatoe masher or use an immersion blender to puree slightly.
- Refrigerate over night.