Recipe by Michelle Barr
"A yummy cranberry sauce with a twist."
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1 (12 ounce) package
fresh cranberries, picked through and rinsed
1 1/2 cups
packed brown sugar
I selfishly admit that I never bothered with anything other than canned cranberry sauce for the simple reason that I don't like it. But this year I decided to make it myself as something a little special for my husband. He loved it and so did my mom! (Others at the table didn't even try it as they just don't like cranberry sauce either!) I used half orange juice and half water, and because so many reviewers commented that it was a little on the watery side I boiled it for 15 minutes to thicken it. What I found, however, was that once it cooled it really thickened, so 15 minutes was a little too long. My guess is that boiling this for 10 minutes would be just right. This is a beautiful sauce, jewel toned, definitely fresh looking, fresh tasting, and delicious. Best of all, my husband appreciated the extra effort. It was such a snap to put together I now wonder why I never made it until now. I will never buy canned again.
This cranberry lover prefers cranberries that are tart and not too sweet. I would use the 1/2 c. white sugar only. The brown sugar overpowered the cranberry flavor, and made the dish too sweet. Neither do I like the brown sugar taste mixed with the cranberry taste.
I gave this recipe 4 stars. I used 1/2 cup orange juice and 2/3 cup water for boiling. I also boiled for about 5 minutes then simmered for 15 to reduce the sauce. It has thickened nicely in the fridge and it tastes divine. The perfect combination of sweet and then tart. I love the way the flavors explode on my tongue with the tart follwing the sweet. This will be served again.
So easy, very tasty, and best when made two days in advance!
Not a cranberry sauce fan before this. Always had the canned stuff. Never again. I substituted orange juice for half of the water. It came out less firm than I would've liked so next time I'll use less liquid. But, there will definitely be a next time. Everyone had to eat it out of a bowl, but they loved it!
Terrific! First time I've tried cranberry sauce. So easy and the brown sugar makes all the difference. For a variation, I threw in some pomegranate seeds too!
Simple to prepare. I won't go back to the canned stuff ever again. Replaced some of the water with orange juice because I like that combination.
This was the easiest most impressive dish I have ever served. I made the sauce using 3/4 cup of each of the sugars. I placed chicken breasts in a baking dish and pour the sauce over it. Baked 1 hour @ 350 degrees. Delicious. (works very well with pork also).
* Percent Daily Values are based on a 2,000 calorie diet.
Michelle's Famous Washed Cranberry Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 120
** Calories from Fat: < 1
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