Mark’s Holiday Cranberry Sauce

Okay, so my husband, Mark, makes some version of this most every year. He starts with cranberries and begins to add various fruit to make an amazing side for turkey or ham (or steak, enchiladas or ice cream – yeah, it’s that good). This is the best I could do to pin him down regarding his recipe.

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6 to 8 oz. of raw cranberries
¼ cup red wine or apple juice
¼ cup brown sugar

Simmer in saucepan over low heat until berries just begin to soften – 20-30 minutes.

Then add vanilla and at least two of the following fruits (if adding all four, may want to decrease initial amount of brown sugar). If adding nuts, do so at very end.

pear, peeled, cored and cubed
apple, peeled, cored and cubed
½ cup pitted cherries
1 cup of fresh pineapple, cored and cubed
¼ teaspoon real vanilla extract
½ cup chopped pecans (opt.)

Simmer these ingredients in with the cranberries until berries are soft without becoming mushy. Add additional brown sugar to taste. May also add ½ cup chopped pecans at this point, until heated through. 

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