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Homemade Cranberry Sauce for Thanksgiving

December 29th, 2012 Seasonal

Cranberry sauce is a staple on most Thanksgiving menus, but many people settle for the canned variety, which tastes okay, but isn't nearly as fresh or appealing to look at as a homemade sauce. This year, give your menu a makeover by creating one of these cranberry sauces, inspired by Martha Stewart and the Food Network

Cranberry sauce from scratch Makes 2 cups. Ingredients: 1 12-ounce bag of cranberries ¾ cup of sugar 1 teaspoon of grated lemon zest 1 cup of water.

Directions: Mix cranberries, sugar, lemon zest and water in a saucepan and bring to a boil. Reduce heat to simmer for 10 minutes, until the cranberries are soft. Transfer into a bowl, then let it cool to room temperature before serving. Almost as easy as opening a can!

Spiced up cranberry sauce Makes 4 or 5 cups. Ingredients: 1 cup of sugar 1 cup of water 1 16-ounce bag of cranberries 1 cup of chopped apple 1 cup of chopped walnuts ½ cup of raisins ¼ cup of Grand Marnier ½ of an orange, juiced ½ of a lemon, juiced 1 teaspoon of cinnamon 1 teaspoon of nutmeg.

Directions: Mix the sugar and water in a saucepan and bring to a boil. Add in the cranberries, then return to a boil. Lower to a simmer, then add in all of the other ingredients. Cook for 10 to 15 minutes. Transfer into a bowl, then let it cool to room temperature before you serve with the turkey!

Cranberry horseradish sauce Makes 8 servings. Ingredients: 1 12-ounce bag of cranberries 1 cup of sugar 1 teaspoon of grated orange or lemon zest 2 tablespoons of water ¾ cup of sour cream 1 or 2 tablespoons of horseradish.

Directions: Put ½ of a cup of cranberries into a bowl, then put the rest into a saucepan. Add the sugar, zest and water to the pan, then cook on low heat for about 10 minutes. Cook on medium heat for 12 minutes or until the cranberries burst, then reduce the heat to low and add in the ½ cup of cranberries. Mix in the sour cream and horseradish, then chill before serving!