With the Thanksgiving season approaching, everyone knows you can’t have turkey without a side of cranberry sauce! This year instead of buying the usual can of processed cranberry jelly, why not make it yourself with fresh and delicious ingredients giving the cranberry sauce you grew up eating a new twist.
This is my very own recipe which I have made the last 2 Thanksgivings and it has been a huge hit in my home!
Click link to see the recipe featured on Phillybite.com >>>> Cranberry Sauce
1 12 oz bag of fresh cranberries
1 6 oz container of fresh blackberries
1 small or medium golden delicious apple diced
1/2 cup of flavored wine- I usually use Valenzano Cranberry, which is a New Jersey wine so It could be difficult to find out of NJ. Any cranberry or blackberry flavored wine will work perfectly.
1/2 cup packed dark brown sugar
2 tablespoons fresh squeeze lemon juice
In a large sauce pan over medium heat, combine cranberries, blackberries, and diced apple.
Stir occasionally until about half of the cranberries and black berries have burst being cautious not to burn them. (You may have to crush some of the berries if they don’t burst on their own, leaving some whole).
Mix in flavored wine and brown sugar.
Squeeze lemon juice over berries and mix well.
Keep over medium heat until the sauce is thick and chunky, roughly 25 minutes.
Remove from pan and allow to cool in a glass bowl or heat safe container. **Caution** sauce will be very hot.
Once sauce has cooled it should still be thick and chunky.
Refrigerate and serve cold.