Sunday, November 23, 2008

Tart Cranberry Sauce

Ruby (Very) Tart Cranberry Sauce

1 12 oz bag fresh cranberries
1 cup water
2 Tbs brown sugar
a dash of cinnamon
a splash of vanilla
Combine all ingredients in a medium pot over high heat. Bring to a boil, then reduce heat to a simmer. Cover to prevent splattering, and cook for about 15 minutes, stirring occasionally so the bottom doesn't stick. Once thickened, add the cinnamon and vanilla. Remove from the heat and allow to cool; the sauce will continue to thicken as it cools. Store in the fridge in an airtight container.

To serve~
Enjoy spoonfuls plain
Pour over plain yogurt and add granola
Drizzle over oatmeal
Beside a Thanksgiving plate of stuffing and sweet potatoes



LizNoVeggieGirl said...

My favorite part of the Thanksgiving feast :-)

Erica said...

I LOVE cranberry sauce. I can't get enough of the tart/sweetness! Perfect as per usual!