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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:
1hr
Yields:
Units:

ingredients

directions

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

@Penny Stettinius
Contributor
@Penny Stettinius
Contributor
"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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  1. Sydney Mike
    Just had to try this sauce recipe, & I wasn't disappointed ! WHAT A GREAT CHANGE FROM THE USUAL ~ THIS CRANBERRY SAUCE IS WONDERFUL, & I'll be making it again in just a week for our Thanksgiving celebration! Thanks so much for sharing the recipe! [Tagged, made & reviewed as part of my Sassy Sauces theme in My-3-Chefs]
    Reply
  2. Penny Stettinius
    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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