Deary me .. don’t forget the …
It’s one of those either you love it or you hate it kind of foods. BUT either way, it’s proper place is on the Holiday dinner table … even if is just for looks.
Personally I LOVE it! It’s probably one of the easiest recipes to prepare for the holidays and adds a whole world of complimentary flavors to your meats. OH and it pairs so beautifully with Brie! YUM!
I do enjoy that tart sweet taste and have been known to have it on hand during the colder weather … it’s gorgeous used for the Cranberry Cream Cheese Pastries and I also enjoy adding it to my toasted chicken, turkey, pork or brie sandwiches. YUM!
One thing that I do once I see the fresh cranberries hit the shelves, is to buy several bags at a time and then freeze them. They keep really well in the freezer and then I’m sure to have them on hand if I ever want to make a batch of Cranberry muffins or cookies.
For this recipe, I have simply pimped up the basic recipe that you find on the back of the bag … think the warmth cinnamon and a hint of orange. It is lovely indeed!
I do hope and pray that you all have a safe and wonderful Holiday Season! If you are travelling, take your time and be safe. If you are hosting a Christmas spread … stay sane (lol – advice to myself) and enjoy!
Be Blessed and Merry Christmas!
A pimped up version of the traditional Cranberry Sauce, with a hint of orange and the warmth of cinnamon!
- 1 (12 oz) bag of Cranberries, fresh or frozen
- 3/4 cup Sugar
- 1 tsp Cinnamon
- 1 cup Orange Juice
- Wash and rinse the Cranberries.
- Place all the ingredients in a small saucepan on high heat and bring to a boil.
- Reduce heat to medium - medium high and continue to boil gently for about 8 - 12 minutes, stirring occasionally.
- Take off heat and let cool for about 10 minutes and then transfer to serving dish.
- Can be served warm or cold.
- Keep in refrigerator covered for up to 1 week.