Cognac Cranberry Sauce
bag (12 oz) fresh (or frozen and thawed) whole cranberries
cup light brown sugar (not packed)
teaspoon ground cinnamon
Place all ingredients in a medium saucepan over high heat. Bring mixture to a boil, then stir and reduce to a simmer.
Cook mixture uncovered, stirring occasionally, until cranberries burst and sauce thickens, about 15-20 minutes.
Remove mixture from heat and pour into serving bowl. Cool completely before serving.
More About This Recipe
- Don’t panic.I know Thanksgiving is coming up faster than the Road Runner hyped up on Red Bull. Maybe you’re hosting the holiday this year and the most you’ve decided on is what shoes you’re going to wear, but don’t worry. As far as things go in the Turkey Day menu department, we’ve got you covered. And it all starts with this Cognac Cranberry Sauce.OK, so maybe cranberry sauce isn’t the star of the show on Thanksgiving, but this particular sauce? This one just might make your guests do a double-take (or double-TASTE, BAH DUM BUM. I won’t quit my day job). And if you’ve got a killer cranberry sauce as part of the spread, it won’t matter if the turkey’s dry or the pie is underbaked – ‘cause you’ve got a cranberry sauce cooked with cognac, and it’s DE-LUSH-ICIOUS. Which is delicious times a thousand million.OK, well clearly I’ve dipped my spoon one too many times into the cranberry sauce, so I’ll just shut my gobbler now and tell you how to make this magical stuff. Wait, that makes no sense. MOVING ALONG…At last, you can cross at least one thing off your Turkey Day to-do list!