It’s not Holiday season in my kitchen without Cinnamon Cranberry sauce!
Homemade, of course, and I don’t use the term “best” lightly. It truly is!
As many of you might know, I lived in Oregon for an extended period of time. There, I learned to love Cranberries. In fact, Oregon is a major producer of this lovely tart fruit.
Needless to say, fresh Cranberries are key to the success of this recipe. The original version was given to me by the very first friend I made in Oregon, it was Thanksgiving day 1996.
Tina opened the door, and I was mesmerized. Tall, loud and colorful like me! (minus the tall part, or course )
We have been friends ever since and , despite the distance, there is no Thanksgiving day that I don’t serve the familiar flavor of Tina’s Cinnamon Cranberry sauce at the table.
Light, fresh, addictive.
Try it on a Turkey meatloaf, baked with brie and pecans, over pannacotta or pancakes.
This easy Cranberry sauce will become a favorite of your, too.
Ingredients
Tools
Steps
First mix the cranberries and the cinnamon stick. Over medium heat simmer for about 30 minutes until tender. Strain and cool lightly.
Preparation
Using a food mill, process the cranberries (remove the cinnamon stick temporarily ) and place the pureed cranberries into a large casserole.
Return the cinnamon stick and add the remaining ingredients.
Cook a few minutes until desired consistency.
NOTE: I usually keep a small plate in the refrigerator, and spoon a dollop of sauce onto it to see if it solidifies. Then I know it’s ready.
Transfer the sauce to a jar and cover. Refrigerates up to 2 weeks.
Varied doses for servings