Redder Than Red Cranberry Sauce

TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 5 fluid ounces
LEVEL: Easy

ingredients

  • 4 fluid ounces water
  • Lemon juice, optional
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Directions

Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce.

The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there's too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).

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5

Newest Ratings and Reviews

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  • on December 24, 2012

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    HUGE hit with the entire family! Even those of us that never eat anything cranberry went crazy for this dish. I too made it with Chambord. Easiest dish I have made all year!

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  • on November 04, 2012

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    I use chambord inplace of brandy and it is so good... so easy.

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  • on October 08, 2011

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    Made this at Thanksgiving last year and it was perfect! It's the only recipe I can find where orange or lemon juice isn't a requirement (my grandma is allergic, since the kirsch gives you all the flavor boosting you could possibly need! And since the recipe is full of sugar and alcohol, it keeps really well, so I can make it days ahead of the rest of my Thanksgiving cooking rush. There's no way this won't be on my family's table this year!

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