I grew up thinking cranberry sauce was nothing but weird can shaped Jell-o weirdness, that wiggled at me while I ate my turkey at Thanksgiving dinner. Not until I ate some made by a colleague, about 16 years ago, did I ever think it a million years I would ever love cranberry sauce. It’s really easy to make too, so let’s get started!
- 1 granny smith apple, chopped fine
- 1 bag fresh cranberries
- 1⅔ cup sugar
- 1 cup water
- 1 cup orange juice
- 1 T. cinnamon
- dash of cloves
- ½ tsp. ground ginger
- 1 cup golden raisins
- In a medium to large pot add the cranberries, sugar, juice, water, spices, and apple.
- Cook over medium heat stirring occasionally until the berries are all popped and it's cooked own, about 30 minutes.
- Add the raisins, and remove from heat.
- Ladle into a large bowl and leave on counter stirring every 15 minutes or so, about 3 times, just to help it cool down a bit.
- It will thicken as it cools.
- Cool before serving.
- Serve cold.
- Store in fridge for up to a week.