November 24, 2010

Tiny Holidays: Easy Cranberry Sauce

This recipe is super quick and super simple. If you have time, refrigerate overnight. It lets the berries gel a little more and we like to serve it cold at the Thanksgiving meal, anyway. Enjoy!!

Cranberry Sauce

1 package of fresh cranberries, washed and picked over

1/2 cup cranberry juice (real, not cocktail)

1/2 cup honey

Bring juice and honey to a boil. Add in cranberries and cook over medium heat for 10-12 minutes or until the cranberries burst. Taste and see if it's sweet enough for you- we like ours on the tart side. You can also substitute orange juice for the cranberry juice if you don't have it on hand. Refrigerate overnight and heat up, if desired, before the meal.

1 comment:

  1. [...] pumpkin cream pie, Chris’ banana bread, pecan pie, mashed potatoes, stuffing, rosemary rolls, cranberry sauce, broccoli casserole from Mike’s mom that had 42 lbs of cheese but was delicious, turkey [...]


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