How to make Homemade Cranberry Sauce (with booze!)

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

fresh cranberries

🥗Healthier: frozen cranberries

Frozen cranberries are often more affordable and available year-round.

Zest a standard size lemon using a microplane, avoiding the white pith.

Juice the lemon, yielding about 2 tablespoons of juice.

Prep one vanilla bean by cutting off the ends and splitting it down the middle to expose the pulp.

Add 1 cup of sugar, 2/3 cup of red wine, 1/4 cup of water, lemon zest, 1/4 teaspoon of minced candied ginger, and 1/4 teaspoon of salt into a saucepan over medium heat.

Stir the mixture until the sugar is completely dissolved and it starts to boil.

Add the 12 oz bag of cranberries to the boiling mixture.

Once the cranberries are added, bring the mixture back to a boil, then reduce to a simmer and set a timer for 10 minutes, stirring occasionally.

After 10 minutes, remove the saucepan from heat and take out the vanilla bean pods.

Blend the mixture slightly with a stick blender to break up the cranberries and release pectins for thickening.

Transfer the cranberry sauce into clean canning jars to cool, leaving the vanilla beans in for added flavor.

Let the sauce cool at room temperature before putting the lid on and refrigerating for up to a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary