This was our first time making thanksgiving. My family came up from Atlanta to show us the special way to cook the turkey and stuff it with the stuffing to get it just right. We also made the butternut squash and blue cheese gratin for Thanksgiving (so good). It was of course, a hit. But this is about the cranberry sauce.
We happen to love apple cider in this house. Every week we go through a gallon of apple cider (mostly Brian, but I enjoy it too). We get apple cider from August-ish through late Spring. When our farm store closes for the season, we defer to Wegman's cider, which is not as good as the farm kind but the best grocery store brand. So once I saw this recipe for cranberry sauce using apple cider, I knew it would be a winner for us. This was my first time making cranberry sauce and it was super easy! We made it the day before so that it could sit overnight.
To this recipe, I added a bit of orange zest and orange juice and used only 3/4 C of sugar. It took a bit longer than 10 minutes, so just make sure that the cranberries are all mushy.
Fifteen people gave this an average rating of 5 out of 5. Since Thanksgiving has passed, if you've already eaten up all those leftovers, then just plan to make this next year. :)
Recipe by Cooking Light, November 2002
Yield: 8 servings (serving size: 1/4 cup)
- 1 cup sugar
- 1 cup apple cider or apple juice
- 1 (12-ounce) package fresh cranberries
PreparationCombine all ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes or until cranberries pop, stirring occasionally. Chill.
- Calories:135 (0.0% from fat)
- Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
- Protein: 0.3g
- Carbohydrate: 35g
- Fiber: 1.8g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 1mg
- Calcium: 3mg