It’s that time again! Cranberries are showing up in grocery stores and just begging for you to prep your Thanksgiving and Christmas cranberry sauce early. I posted my recipes (here and here) last year around this time, but given the impending holiday season, it is worth reposting. My cranberry sauce is perfect for making ahead, bringing to office holiday parties, serving at home during Thanksgiving and Christmas, and spreading on sandwiches after the holidays. And the best part? Prep and cook time is less than an hour. So go make some sauce, friends!
1 12oz bag cranberries
1 3/4 cups sugar
1 granny smith apple
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup water
Peel, core, and chop apple. Cook cranberries, sugar, juice, and water on low heat until the skins pop. Add apple and cook for 15 minutes or until apples soften. Remove from heat and ladle into sanitized jars. Seal. Boil sealed jars in water bath for 10 minutes. Set out on counter to cool for 24 hours.
Yields: 4 cups (4 half pint jars or 2 pint jars)
Note: Raisins and candied nuts are fantastic with the cranberry sauce, so I serve them on the side and let people mix as they like. This recipe was adapted from Ina Garten Barefoot Contessa on Food Network.
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