I hope all of you fellow Canadians, family and friends had fantastic Thanksgiving weekend. We had wonderful time, Saturday we took a scenic drive and had a picnic lunch on top of a hill. Spent some time with friends, and the view was amazing.
Thanksgiving Monday we had dinner at our house with family and good friends. Spiced Cranberry Sauce was on the menu, its become one of our family traditions for Thanksgiving and Christmas. Several years ago my cousin had given me the idea to make cranberry sauce from scratch and spice it up. It’s so easy to make, and tastes better than anything from a can. I don’t think we will ever go back to store bought. I hope you like it as much as we do!
Spiced Cranberry Sauce
1/2 12oz (340g) bag fresh or frozen cranberries
1/2 cup water
4 tbsp. brown sugar
1 tbsp. sherry or cooking sherry
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon (optional)
Pour 1/2 bag of cranberries and water in to a sauce pan.
Bring to a boil on med-high heat, until berries start to burst.
Add sherry, brown sugar and spices. Turn down heat and simmer until sauce thickens to a jam like consistency, about 5 min or so. Make sure to stir often, to prevent sticking and burning to bottom of pot.
After the Cranberry Sauce has thickened, remove from heat and let cool. The sauce can be served room temp. or chilled. It keeps nicely in the fridge for a few days for a make ahead item or for left over turkey sandwiches. One batch makes about 1 cup of sauce, serves 6-8 people.