Granny's Home Made Cranberry Sauce

Okay I have had MANY requests for this and I just now found my Granny’s recipe for home made Cranberry Sauce and I decided I better post it since I was asked about it by you folks. I am going to dedicate this to my friend Janeen who lives on the other side of Mobile Bay because she is a great Christian and all around good person, and has been very nice to me through the last year or so. Janeen this recipe is for you.

Okay this recipe is by far MUCH, much better than the canned stuff you can get at your local grocery store because it has something that canned stuff does not have, it has home cooked love stirred into it.

My Grandmothers (Both of them) used to love cranberry sauce. I think they enjoyed having Turkey Dinner's during the holidays just as an excuse to eat more cranberry sauce. They used to really buy and stock up on fresh cranberries when they were in season in the fall, and freeze them for use at a later date. Myself, I honestly prefer Cranberry Relish over the cooked sauce. My families long used recipe for "Cran Relish" and to be honest my Grandmothers themselves deserve all of their recipes to be posted here for you to use, so look for the Cranberry Relish Recipe in a day or so, you will love it, I promise you.

Also, I was just thinking, that the good thing about cranberry sauce is that once you have the base down, you can spruce it up a bit and I will include below in the recipe some of the stuff you can thrown in there for added “uuuummppphh!

Cranberry Sauce Recipe

The Store Bought Stuff: (Ingredients)

1 1/4 cup sugar.
1 1/4 cup water.
5 cups fresh frozen Cranberries.

Optional:

1/2 cup chopped Pecans (This is how granny did it, but you can omit this and have regular cranberry sauce if you wanna.)

Other Optional Ingredients: Pecans, Walnuts, Raisins, Blueberries, Cinnamon, Nutmeg, Allspice.

Putting It Together: (Preparation)

-Wash and pick over your frozen cranberries really good, don’t want no bad ones. Grab a saucepan and bring to a boil water and sugar, stirring to dissolve all the sugar. Add the picked over cranberries, return to a boil. Reduce heat, simmer for 12 minutes or until cranberries burst open. At this point you can add all number of optional ingredients. I typically mix in a half a cup of roughly chopped pecans with or without a few pinches of Nutmeg for mine.

You can add a cup of raisins, or you could add up to a pint of blueberries for added sweetness and goodness. Also, spices such as Cinnamon, Nutmeg or Allspice can be added too.

-Remove from heat. Cool completely at room temperature and then chill in refrigerator.

-Cranberry sauce will thicken as it cools. Cranberry sauce base makes 2 1/4 cups.

Hope you enjoy and remember “Happy Holiday’s Y’all!”