Last year my husband, daughter and I spent Thanksgiving in Tennessee with my family. It was a wonderful time.
One of the best parts of the feast was my Grandma's homemade cranberry sauce.
I had never consumed homemade cranberry sauce before that evening. And I felt like I had been lied to all my life. Or maybe just decieved. We'll go with decieved because it sounds nicer. And I should be nice since my mother was in charge of Thanksgiving foods for most of my life.
Anyhow, thanks to my wonderful Grandmother, I learned how to make homemade cranberry sauce. And it's lovely lovely stuff. Thanks Grandma!
In a saucepan, combine fresh cranberries, orange zest, water, sugar and - secret ingredient ALERT! - amaretto liquor.
Yep, we're boozing up the Thanksgiving food.
But in all honesty, we're just taking advantage of the amaretto flavor because all the alcohol is going to cook off.
Anyhow, bring the cranberries to a low boil over medium heat. Stir occsionally. You'll start noticing the cranberries bursting and the sauce getting thicker. After about 15 minutes the sauce should be pretty thick. Remove from heat and cool. Refigerate overnight and serve chilled.
I love the subtle flavor of the amaretto. It really adds a nice twist to the cranberry sauce.
This makes me really excited for Thanksgiving. Can next Thursday just hurry up and get here? Pretty please? :)
1 bag fresh cranberries
1/2 c. amaretto liquor
2 c. water
zest of 1 orange
1/3 c. - 2/3 c. granulated sugar
In a saucepan combine all ingredients. On your cooktop, bring the cranberry mixture to a low boil over medium heat; stir occasionally. Continue cooking for about 15 minutes or until the cranberries have burst and the sauce is thick. Remove from heat and allow to cool. As the sauce cools, it will thicken up a bit more. Refrigerate and serve cold.