I know that cranberry sauce is a Thanksgiving staple , but I love serving it through out the holiday season. I grew up eating canned cranberry sauce. In fact my Uncle Tom, owned a canning factory in Egg Harbor, New Jersey. This was the family’s source for most of our cranberry needs. We had cases of cranberry sauce and loved it! When my Uncle Tom decided to close his plant and move onto other ventures we were ready to buy our sauce at the supermarket, but instead my Uncle Tom brought to the house some fresh cranberries and taught me how to make my own cranberry sauce. It tasted terrific and was so easy to make! There was no going back and I’ve been making some version of his cranberry sauce ever since! This is a favorite of mine for Christmas celebrations, I love the mix of all the berries , as well as that little kick of kirsch. The kirsch, reminds me of Christmases when I was a little girl watching my grandfather pour a shots of this wonderful cherry smelling liquid to celebrate with his friends and family! The sauce is the perfect compliment to all your holiday foods – smoked ham, pork loin, turkey or even beef! You are guaranteed to create some happy food memories with this very berry sauce!
From By the Bay wishing you the berriest food memories!
Maryann
Very Berry Cranberry Sauce
Serves Six
½ cup cranberry juice cocktail
1 cup fine sugar
1 12oz, package whole fresh cranberries
½ cup dried cranberries
¼ cup dried cherries
¼ cup cherry brandy (Kirsch)
¼ teaspoon ground allspice
Directions
Combine cranberry juice, brandy and sugar in a medium sauce pan. Bring to a boil, stirring to dissolve sugar. Add cranberries, dried cranberries, dried cherries and allspice. Return to a boil, reduce heat and simmer approximately 10 minutes until the cranberries start to burst. Remove from heat. Cool completely and then chill in refrigerator. Cranberry sauce will thicken. Serve chilled.
