Cave’s Cranberry Sauce
Posted by Caveman Cooking on November 22, 2009
With Thanksgiving just days away, thought it was a good time to share this one. Just add a few extra ingredients to the package recipe and this becomes one of the best Cranberry Sauces you’ve ever made.
2 12oz. Packages Fresh or Frozen Cranberries (6 cups)
2 Cups Sugar
2 Cups Water
1/4 Cup Red Wine, Brandy, or Cognac
2 Tbsp. Molasses
1/2 tsp. Orange Zest
Rinse Cranberries very well, drain . Set aside.
Place water, sugar, wine and molasses into medium/large sauce pan. Bring to a boil, stirring often.
HINT #1: Port Wine, Brandy or Cognac may be used instead of Red Wine. Each gives a unique and wonderful flavor.
Put cranberries into sauce pan and return to boil, stirring often.
Once all cranberries have popped and foam begins to form around all of them, remove from heat and allow to cool to room temperature.
When cooled, stir one more time, place into bowl, cover, and refrigerate at least 4 hours.
HINT #2: This is much better when made a day in advance. Plus, it’s one less thing you need to worry about on Turkey Day!
If you find this recipe too sweet for your tastes you can easily cut it a bit, while also adding some citrus zing, by adding a 1/2 teaspoon of Orange zest when putting the other ingredients into the water, before boiling.
Prep Time = 2 minutes
Cook Time = 20 total minutes
Serves 8-10 (with leftovers)
©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.