One of the things you can do a couple days in advance of the holiday is make your cranberry sauce. I’ll admit that I have often used canned cranberry sauce, because I had yet to find a homemade recipe that made the work of making from scratch worthwhile. That definitely changed after I made this last year!
I recently watched the TV special Pioneer Woman’s Ultimate Thanksgiving again. One of the recipes she shared on that special was Very Berry Cranberry Sauce. I made this recipe last year and my husband and I agree; YUMMMMM! It will definitely be gracing our Thanksgiving table again this year!
It has the usual tangy flavor and bright color that you would expect from cranberry sauce, but this sauce sports more than just cranberries! It also has raspberries, blueberries and a surprise ingredient. Whiskey!!! I was worried that the whiskey would overpower the fruit flavors, but that was not the case at all! That flavor is really not distinctive, it blends in to simply make a great, fruity tasting sauce! The 3 different berries are what really make it!
So thanks to Ree Drummond, The Pioneer Woman! I would like to share her recipe.
Very Berry Cranberry Sauce
2 bags fresh cranberries
1 cup orange juice
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup whiskey (I used Jack Daniels)
1 cup blueberries
1/2 cup raspberries
Put the first 5 ingredients in a large saucepan and stir. Bring to a gentle boil over medium-high heat. When boiling, lower heat to low and allow to simmer for 15 minutes, stirring occasionally. Add remaining berries and cook for an additional 4 minutes. I noticed a lot of whole cranberries still, so I used my potato masher to gently mash it a little and break up the berries. Remove from heat, cool and refrigerate until cold and thick.
The original recipe says it makes 24 servings. I can believe it’s that many small servings. It makes quite a bit.
Super simple and it tastes fantastic!