You might be thinking, “Why cranberry sauce? No one ever eats that stuff anyway, just open up a can!” But I assure you, this is different. More like a preserve or a compote vs. that horrible, canned, gelatinous stuff. It’s bursting with cranberry flavor and just the right balance of sweet and tart. And it’s insanely easy to make. It looks impressive in a pretty glass dish, like juicy little red rubies. And it tastes amazing on everything from turkey and ham, to cheesecake and ice cream. Our crew loves to eat it at breakfast, spooned over tangy Greek yogurt. And it makes a damn fine sandwich. Try it with turkey, a bit of cream cheese or chevre, and dijon mustard on some hearty bread. Delish.
I learned this recipe from my grandma, and I get requests for it year after year.
I know it’s a bit early for Thanksgiving, but fresh cranberries are popping up in grocery stores already and believe me, this stuff is so yummy you won’t want to wait til November.