Creamy, Rich, and Decadent Cranberry Sauce

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!

• Ready In: 1 hr
• Yields: 3 1/2 Cups

Ingredients

• 1  lb fresh cranberries, rinsed and drained
• 5  cups water
• 2  cups sugar
• 4  tablespoons unsalted butter
• 1  teaspoon salt
• 2  teaspoons vanilla extract
• 1⁄2 cup sour cream

Directions

1. In a 4-quart saucepan, combine the cranberries, water and sugar.
2. Bring to a boil over high heat, and continue boiling until thickened, about 30-35 minutes, stirring occasionally.
3. Toward the end of the cooking time, use a potato masher to mash all of the berries.
4. Reduce the heat to low and add the butter and salt; simmer until butter melts, stirring occasionally.
5. Remove from heat and stir in the vanilla.
6. Cool to room temperature.
7. Just before serving, fold in the sour cream and mix well.