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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Sauce Recipe

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This recipe for Cranberry Sauce is from The Ruff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cinnamon stick
1 bag whole cranberries
Orange zest
1 cup sugar (or 1 cup sugar substitute)
1 cup water
Directions:
Directions:
Bring water to a boil. Add sugar and simmer until sugar dissolves. Add remaining ingredients and simmer for 15 minutes. You may smash cranberries as they cook or leave whole for a more chunky sauce. Put in a bowl, cool, and place in the refridgerator.

Low sugar option: Replace sugar with a sugar substitute. I tried Splenda and it worked really well.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I have never really liked canned cranberry sauce because it was too jelly-like. I researched this recipe and changed it to a sugar-free recipe to add to our Thanksgiving table. Everyone really liked it. The cinnamon and orange really pops through with flavor. It's really inexpensive to make too, especially during cranberry season. A little goes a long way.

 

 

 

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