Posted By Ingrid Turner on Nov 23, 2013 in American Food Recipes, Berries, Condiments, Cranberries, Ethnic Foods, Featured, Food Holidays, Fruit, Fruit & Vegetables, How To Cook, Sauces, Side Dishes, Sweets, Vegan, Vegetarian | 0 comments

Eat a Cranberry Day is November 23rd, and I’m sharing with you a simple, quick & perfectly tasty Whole Cranberry Sauce recipe too!

The beautiful, red color of cranberries tells us that they are full of antioxidants, and are so nutritious.

Most of all, they are delicious served along with chicken, turkey or wild fowl. This makes them a Holiday favorite. As well, they are a good match with venison, pork, beef & lamb.

Mostly, cranberries are used in preserves, jams, pies, tarts & cobblers. Frankly, I could be very happy eating them at every meal with the entrée, and as a compliment to dessert or a snack.

Cranberries are a beneficial aid to those folks who have medical difficulties with bladder infections or kidney adversities, as cranberries help with flushing the urinary tract & eliminating toxins from the system. Also, there are no bad side effects, as are possible when drugs are taken to deal with these health problems.

Cranberries are great to eat & cook with either fresh or commonly frozen berries, and they are readily available at your local supermarkets.

How to Make Whole Cranberry Sauce:

I have a very simple & tasty recipe for Whole Berry Cranberry Sauce, as my family likes to get a few whole berries in the sauce, which pop in their mouths. Perfect for Thanksgiving or Christmas.

Type: Sauce Recipe

Serve with: a Holiday feast
Prep Time: 8 min
Cook Time: 5 min
Chill Time: 1 – 2 hrs
Yields: 7 – 8 servings

Ingredients:

1 lb or 4 cups cranberries – fresh or frozen; washed & picked through
2 – 2 1/2 cups water or orange juice
2 1/2 cups sugar

Instructions:

Place cranberries in a sauce pan and cover with water or orange juice, and cook to a boil.
Add in sugar and adjust to your taste. * Tip: Add more sugar, if necessary.
Continue to cook until most of the cranberries pop. * Tip: Cover the sauce pan, as the juice will squirt everywhere when they start popping.
Remove from the heat & taste again to correct the sugar amount.
Using a hand masher, mash the mixture and hold out 1/4 cup of the whole berries aside.
When smooth, add back whole berries and refrigerate until serving time.

Eat a Cranberry Day is awesome, especially when you try this quick cranberry sauce recipe, perfect for the Holidays or a weeknight meal accompaniment.

Here’s Kimberly making a version of this recipe with a kick – Gingered Whole Berry Cranberry Sauce: