Cranberry sauce is a veritable chameleon, as well — sweet or tart, clean or chunky, free and spreadable or firm and cuttable, berries only or chock complete of other fruit. Serve it as a condiment or a side. Most of the time, it is one of the only resources of acid on the desk, so you’d be very well-served to take into consideration just one or more of these recipes from our archives. No want to wait around, either, as this staple can ordinarily be saved in the fridge for at the very least a week.
Tart Cranberry Relish, higher than. You never even have to transform on the stove top for this vibrant, no-cook dinner condiment that is spiked with orange or cherry liqueur (pomegranate molasses is a excellent alcohol-free possibility).
Red Wine Cranberry Sauce. The purple wine will make the sauce taste far more sophisticated, in spite of its brief cooking time. The completed sauce is on the looser facet, rather than agency and jelled. Pomegranate juice tends to make a great swap for the wine, as extended as you bump up the sugar a little bit.
Bourbon Cranberry Sauce. There are only 4 components, and 1 of them is bourbon. Want to know far more? It serves a large (or compact) loved ones, and leftovers will be most welcome on any future sandwich or, dare we say, waffle.
Jellied Cranberry Sauce. This recipe proves that simple can be good — the only components are drinking water, sugar and cranberries. The finished merchandise has a texture identical to that of canned sauce, but it’s not as sweet.
Cranberry Sauce Mildew. This recipe from my grandmother has been a staple at my family’s Thanksgiving table as extensive as I can recall. Sweet and tart, the retro Jell-O mold can be the two condiment and facet.
Cuban-Design and style Cranberry Sauce. You could be reminded of mole by this sauce that incorporates cocoa powder, lime zest, orange juice and floor allspice. This sauce pairs especially effectively with cheese.