The “bestest” cranberry sauce recipe!
A kid-tested, sweet twist, on that old, traditional cranberry sauce side dish. Just in time for the upcoming holidays. Try this new take on an old family favorite, from our house to yours.
Kids do like this sweeter raspberry twist. Now they actually do eat this colorful cranberry sauce. It still has that cranberry flavor but with a nice raspberry undertone and a little less tartness.
Tastier, with added cinnamon, for your health benefits too!
(Cinnamon is known to help lower your cholesterol and sugar levels. webmd.com. Of course, cranberry juice has long been used for other health benefits.)
- 1 Cup Cran-Raspberry juice
- 1/2 teaspoon cinnamon
- 1 cup white sugar
- 12 oz bag cranberries (Rinsed)
- 1 tablespoon lemon Juice
- 3 cinnamon sticks for garnish
Mix together juice, cinnamon, and sugar in a saucepan.
Bring to boil. Stirring often. Add rinsed berries and bring back to boil. Reduce heat and simmer for 10-15 minutes, until berries pop open. I pop some of the stubborn berries by smashing them along the sides of the pan. Remove the pan from the heat. Stir in the lemon juice. Cool, cover and refrigerate 1 hour. Yield: 3 cups.
Tip: Add 1 chopped apple, for a little-added crunch and volume. Can be cooked with berries or not.
Garnish with cinnamon sticks.
Left-overs enhance any combination with turkey, dressing, potatoes, and gravy. It’s all good mixed together, at our house. Not to mention a turkey sandwich and what about ice cream? Oh yeah.
Tip: Left-over cranberry sauce can be frozen.
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