This recipe comes from Chef Paul Prudhomme's Louisiana Kitchen cookbook. This is such a wonderful flavor, I had to share it. The sauce is good anytime, not just at Thanksgiving!
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Units: US | Metric
- 1In a 4-quart saucepan, combine the cranberries, water and sugar.
- 2Bring to a boil over high heat, and continue boiling until thickened, about 30-35 minutes, stirring occasionally.
- 3Toward the end of the cooking time, use a potato masher to mash all of the berries.
- 4Reduce the heat to low and add the butter and salt; simmer until butter melts, stirring occasionally.
- 5Remove from heat and stir in the vanilla.
- 6Cool to room temperature.
- 7Just before serving, fold in the sour cream and mix well.
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Nutritional Facts for Creamy, Rich, and Decadent Cranberry Sauce
Serving Size: 1 (2250 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 695.6
- Calories from Fat 181
- Total Fat 20.2 g
- Saturated Fat 12.6 g
- Cholesterol 49.3 mg
- Sodium 693.2 mg
- Total Carbohydrate 131.8 g
- Dietary Fiber 5.9 g
- Sugars 119.8 g
- Protein 1.6 g