Although my mother and the folks at Southern Bite would be content with canned cranberry sauce (and it is good), at Project Good Life we undertook the project of making our own fresh cranberry sauce and have fallen in love. We think you will too. Even the Husband (who does not like cranberries) enjoys this sauce. The method for making this sauce is easy. And, the sauce can be made ahead of time and refrigerated. All you need is sugar, water, a package of fresh cranberries, and, if you so desire, a splash of Grand Marnier or Brandy.
Method for Cranberry Sauce
Combine one cup of water and one cup of sugar in a sauce pan and bring to a boil. Add a 16 oz. package of fresh cranberries and bring to a second boil. Be sure to admire the cranberries as they pop open. (Last year, we were so inspired by the opening of the berries that we snapped this photo). Reduce heat and let the sauce simmer. Add up to 1/4 cup of Grand Marnier or Brandy. If desired, you can add dashes of Thanksgiving spices (cinnamon and nutmeg). Cook for around 15 minutes. Serve at room temperature.Note that Paula Deen's similar recipe, which she calls Wayne's Cranberry Sauce, contains apples, walnuts, and other goodness. I have made Paula's recipe and found it to be quite good and so if you want a little more kick to your sauce, you cannot go wrong with Paula's version.
Not making Thanksgiving this season? This sauce is lovely to serve over a block of cream cheese with crackers and also is a nice complement to brie. Have something on your Thanksgiving checklist that you would like to share? E-mail us at projectgoodlife@yahoo.com
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