Although cranberry sauce is an essential at Thanksgiving, I think we should expand our thinking here and have this item be on the table more than once a year. Let’s be real people, we all love cranberry sauce. I’m not thinking about the kind out of the jar, I’m talking about an easy, delicious and versatile sauce that can be made on short notice. What if you added a little cranberry sauce to that latke? Or on top of some roast beef? Not that I’ve tried either of these, but they sound good, don’t they?
Source: Adapted from Simply Recipes
4-5 cups frozen cranberries
1 cup water
1 cup sugar
1 1/2 cup canned mandarin oranged, drained
1 tsp. cinnamon
1/2 tsp. nutmeg
1. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10-15 minutes or until cranberries burst.
2. Add mandarin oranges and spices and stir to combine. NOTE: At this point you can add all number of optional ingredients: raisins, frozen blueberries, other spices, etc..
3. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.