No Thanksgiving plate is complete without cranberry sauce.
Put down the can, and give this homemade cranberry sauce recipe a whirl.
This bright and vibrant homemade cranberry sauce brings the best of both worlds.
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Simple enough, but still made from scratch, it might give grandma’scranberry salada run for its money.
Plus, it’s just tart and sweet enough to be the perfect people-pleaser.
What’s In Cranberry Sauce?
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This cranberry sauce recipe is fairly streamlined.
It calls for cranberry, light brown sugar, and a bit of citrus.
Salt helps to balance the sweetness, and cinnamon brings a warm spice note.
Credit:Courtney West/Southern Living
Pecans are also called for; they provide a nice textural contrast.
That doesn’t require a lot of babysitting.
Here’s a bit more about the process.
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What’s The Difference Between Cranberry Sauce And Cranberry Jelly?
They’re often used interchangeably, but they really describe two different dishes.
Cranberry jelly is thick and solid.
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It’s the stuff that slips out of a can and retains the ridges.
Cranberry sauce, on the other hand, is much looser and gooey.
Can I Use Fresh Cranberries Instead Of Frozen?
Cranberry sauce made with fresh berries may thicken just a bit faster because there’s less liquid.
Ingredients
1(12-oz.)
(Reserve pecans.)
Bring to a boil over high; boil, stirring occasionally, 3 minutes.
Remove and discard cinnamon stick.
Courtney West/Southern Living
Add pecans:
Stir in pecans.
Transfer mixture to a heatproof bowl.
