Everything But the Kitchen Sink Cranberry Sauce
Up until last year, the one Thanksgiving necessity I never considered making from scratch was cranberry sauce. It finally occurred to me last year that I could — and should — make it myself. Shortly after I decided this, I happened to be chatting with a friend, Tracy, who told me she had the perfect recipe to share. She said it was ridiculously easy and delicious. She was right on both accounts. The recipe is a cinch to put together, it smells fantastic, and of course it tastes incredible too. Here’s the recipe as I made it:
Everything But The Kitchen Sink Cranberry Sauce
1 cup water
1 cup white sugar
12 ounces fresh cranberries
1 large orange, zested, then peeled and diced
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
1-2 cups assorted dried fruits (cherries, blueberries, strawberries, apricots, etc.), roughly chopped
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
- Bring water and sugar to boil until sugar dissolves.
- Reduce heat to simmer and stir in cranberries and all other ingredients.
- Cover and simmer for about 30 minutes, stirring occasionally, until the cranberries burst.
- Remove from heat and let cool.
Ridiculously easy, right? When I first saw the ingredients list on this recipe, I hesitated. I have always had cranberry sauce with just cranberries and/or a hint of orange, so I wasn’t sure how this would taste, but I’m so glad Tracy shared this recipe with me because this sauce is so satisfying, I will admit to eating it with a spoon!
Enjoy the aroma of the fruit and spices in this edible fall potpourri. You can easily make this cranberry sauce ahead of time if you are preparing it for Thanksgiving or a special meal, and simply stick it in your refrigerator until go time. Allow yourself a little time to bring it up to room temperature before serving.