Fresh Cranberry Sauce
"Cranberry sauce was not something we served on Thanksgiving until recently. I adapted another recipe to our liking and this is the end result. If you don't want to juice your oranges substitute 1 1/4 cups ready-made orange juice. Also, I used 1/2 cup Splenda For Baking (which is half Splenda and half sugar) and could not tell the difference from the batch I made using all sugar. If you like your sauce a little sweeter just add an additional 1/2 cup sugar or 1/4 cup Splenda For Baking."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 (12 ounce) package fresh cranberries
- 1 cup sugar
- 1⁄2 cup water
- 2 oranges, juice of, with pulp
- 1 cup raisins
- 1 granny smith apple, peeled and diced
- 1 cup pineapple, diced (dried and sweetened)
- 1 teaspoon cinnamon
directions
- Rinse cranberries in colander and remove any soft ones.
- Combine all ingredients in saucepan and bring to a boil.
- Reduce heat, cover and simmer for approximately 20 minutes.
- Remove cover and simmer about 5 minutes to thicken slightly.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
