Kill Your Cravings For Sweet And Tart Sensations With Country Cranberry Sauce
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cranberry sauce, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love fresh homemade cranberry sauce! I really liked the addition of apples and pears in this recipe – they added another layer of great flavor.
This sauce is on the tart side and a nice alternative to a sweeter sauce. Whenever I have bought canned cranberry sauce I find it to be way too sweet. There isn’t any tartness to it at all, which bothers me. Plus, I like my cranberry sauce to be a bit textured and not just jellied. So, here is the big question: Which side are you on? Consider this to be the presidential debate of cranberry sauce. Our two candidates are Mr. Canned Cranberry sauce and Ms. Homemade Cranberry Sauce.
Of the two, which do you prefer to see sitting next to your turkey? I always prefer homemade and if I am going to be served a cranberry sauce such as the results of this recipe than consider my vote to go to Ms. Homemade. I’d like to know your take on this very important subject so please let me know your stance in the comments 🙂
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Quick Tip: If you can, try to use freshly squeezed orange juice in this recipe.
