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The Best Ever Cranberry Sauce November 19, 2007

Posted by Paula Erbay in Sides.

This recipe was adapted from a friend’s in Connecticut. My husband named it, it is the only Cranberry Sauce or relish he will eat. Obviously it is a great choice to go with that Thanksgiving Turkey, but I also serve it with pork roast.


2 – 12 ounce packages Fresh Cranberries*
2 Cups Sugar
1/8 Cup Water
½ Cup Walnuts, ground*
1 Tablespoon Orange Rind, fresh grated
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
¼ teaspoon Cloves, ground

Combine all ingredients, except about 1 Cup of the cranberries, in a large sauce pan. Bring to a boil and allow to softly boil for about 5 minutes. Then add the reserved cranberries and boil until the newly added cranberries are just soft (you want to keep them whole to add variety to the look and texture of the sauce). Take off the heat to cool. Serve at room temperature. Refrigerate if not serving immediately and bring back to room temperature before serving.

*I buy one extra package of cranberries just in case they release too much liquid, add at the end with the reserved cup. Grind the walnuts in a food processor, do not over grind or too much oil is released and you will have a paste.




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