Cranberry sauce has always been one of my favorite Thanksgiving side dishes, and as a kid, I always begged to have the honor of opening the can, sliding that bright red cylinder of jellied sauce with a juicy plop onto a plate, and slicing it into circles, which I'd arrange as artfully as I could.
A few years ago, I began making my own homemade sauce, and for the past two Thanksgivings, I've made a Cranberry Orange Compote which my family has loved. It's on the sweeter side, with orange juice, sticky orange marmalade and sugar sweetening up the tart cranberries. My dad especially loves my homemade version.
This year I thought I would try a more tart than sweet recipe, and paired the cranberries with raspberries instead of orange. Since fresh raspberries are not at their best in the winter, I added seedless raspberry jam to the cranberries, along with some cranberry juice (I could not find raspberry juice), and my favorite winter spices, cinnamon, ginger, nutmeg and cloves.
And not to betray my original, and still-very-loved cranberry orange compote recipe, but I may like this raspberry version even better...
One Year Ago: Cranberry Orange Chocolate Chip Muffins
Two Years Ago: Sweet Potato Casserole
Cranberry Raspberry Sauce
- 1 bag (12 ounces) fresh or frozen cranberries
- 2/3 cup seedless raspberry jam
- 1/2 cup cranberry or raspberry juice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
Combine all ingredients in a saucepan and simmer over medium/low heat for about 30 minutes until the berries have begun to burst and the sauce thickens. Serve warm.
Yields about 2 1/2 - 3 cups
Recipe from Curly Girl Kitchen