There are many ways you can serve your cranberry sauce other than simply a side dish for your Christmas ham. This by far is my favorite recipe. This sauce has a warming cinnamon and buttery flavor with a hint of cranberry liqueur. You can serve it on your pancakes or spread it on your morning toast. This is a great sauce for yogurt, waffles, or even ice cream! If you’re in a baking mood, you can use this sauce as an ingredient for cranberry granola bars, thumbprint cookies, muffins, cheesecakes, pies, and tarts. Regardless of how you decide to use it, this cranberry sauce will bring your dessert to the next level!
This is an easy, simple, and quick recipe anyone can make in 15 minutes.
yield: 1 Cup
- 8 ounces fresh or frozen cranberries
- 4 ounces sugar
- 2 teaspoon butter
- 2 cinnamon sticks
- pinch of kosher salt
- 2 Tablespoon cranberry liqueur (I used Heimat Cranberry Liqueurs)
- 1 cup cold water
- Place cranberries, sugar, butter, cinnamon sticks, and salt in a large pot and pour in cold water. Bring to a boil, then reduce the heat to a simmer.
- Cook and stirring often until the sauce is thickened, and the bottom of the pan is visible when the spoon is dragged across. This will take about 15 minutes.
- Remove from heat. Add cranberry liqueur and stir well.
- Let cool, and store in a jar until ready to serve.