As traditional as pumpkin pie is to Thanksgiving, most people feel they need to have some Cranberry sauce on their tables as well. Please don’t tell me your recipe involves opening up a jar and dumping or sliding the jelly type into a bowl.
While it is easy to serve the canned variety, you will be amazed how easy homemade cranberry sauce is too. I have tried several recipes in the past 12 years and I think I have finally settled on this one. The best part about it you can do it a week in advance and then just dump it into a bowl on Thanksgiving.
It is an unexpected flavor of the soaked apricots that make it a little different than your traditional cranberry sauce recipes. My kids actually look forward to it at the table and leftovers are not thrown away.
This year I bought a 48 oz bag of cranberries at Costco, $5 I think. Don’t worry you don’t need to make 4x the recipe, just freeze the rest for christmas time or use some in a flower or candle arrangement.
I found this picture in my archives, 2004 to be exact. I used a floating candle in this vase with cranberries and cut limes. (a christmas piece)
Back to the recipe. The best part of this recipe from Cooking Light, if you don’t want it spirited use orange juice instead. Just be sure and start the process the day before you plan on making it. The apricots need to soak for 8 hrs. Easily doubled or tripled!! I actually did 1 and 1/2 recipes, I hope it is enough!
SPIRITED CRANBERRY SAUCE RECIPE
- 1/2 cup thinly sliced dried apricots (about 3 ounces)
- 1/4 cup sherry or orange juice
- 3/4 cup water
- 2/3 cup sugar
- 1/4 cup honey
- 1 (12-ounce) package fresh or frozen cranberries
- Combine apricots and sherry in a small bowl; cover and let stand 8 hours.
- Combine water and sugar in a medium saucepan; bring to a boil. Add apricot mixture, honey, and cranberries. Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill.