An easy, savory Herb Cranberry Sauce to grace your holiday dinner table this year. Made with fresh or frozen cranberries and fresh herbs, this sauce is sure to become a family favorite. How-to video is included!
So Thanksgiving is less than one week away and I’m sitting here wondering where the past year has gone. Can’t believe the holidays are already upon us and I have zero Christmas gifts bought. RUH ROH! One thing I do know for sure is what I’m serving for Thanksgiving…this turkey and this Herb Cranberry Sauce, along with whatever organic veggies are in my CSA share. Other than that, I have no clue what else is going on. Usually I have my Thanksgiving and Christmas dinners planned by now, but not this year.
I developed this herb cranberry sauce recipe to go with another dish I made for the Cape Cod Cranberry contest. Since everyone needs a cranberry sauce recipe for the holiday, I decided it would be a good idea to post it separately…but y’all will have to promise to come back next week to check out my last Thanksgiving recipe of the year and the contest’s recipe.
Then it’s on to better things for this blog…like Christmas cookie recipes! WOOOHOOO SUGAR!!!
This cranberry sauce is tangy, savory, a little sweet, and perfect with any type of meat or fish. It’s also insanely quick and easy to make, so it’s time to ditch the canned stuff and make this healthier version. I love whole berry homemade cranberry sauce so much that I could eat a big bowl of it, with a spoon, on it’s own, for breakfast. That’s not too outrageous because it’s probably better for you than most of the sugar-crack cereals out there. I’m making a huge vat of it for Thanksgiving to go with this Double Rum Smoked Turkey. I’m sure I’ll make another vat of it for Christmas too.
Check out my latest YouTube video showing how to make this delicious sauce:
Try this quick and easy Herb Cranberry Sauce on your holiday dinner table this year. Have it on your table in 15 minutes, sit back, and listen to everyone praise your cooking skills.
- 12 ounces fresh or frozen whole cranberries
- ⅔ cup demerara sugar
- ¾ cup water
- ¼ cup dry sherry
- 1½ teaspoons fresh rosemary, minced
- 1½ teaspoons fresh sage, minced
- 1½ teaspoons fresh thyme, minced
- ¼ teaspoon each salt and fresh ground black pepper
- zest from 1 fresh whole organic lemon
- Optional garnish: minced fresh rosemary, thyme, and/or sage leaves
- In a medium saucepan over high heat, combine all ingredients and stir well. Bring to a boil, then reduce heat to low heat. Simmer for 10 minutes, stirring occasionally, until all cranberries have "popped" open and the sauce has thickened. Can also mash the cooked cranberries with the back of a wooden spoon to break up the cranberries and make the sauce thicker.
- Remove from heat and let cool for a few minutes before placing in a serving dish. Can serve warm or cover with plastic wrap and chill in the refrigerator until ready to use. The sauce is better if made the day before to give time for the flavors to meld together.
- ***Optional: Top with minced fresh rosemary and sage leaves to add additional herb flavor.
- ***Sauce will keep tightly covered in the refrigerator for up to a week or frozen up to one month.