Yield: Yields about 4 cups.
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Make Ahead Tips
The cranberry sauce can be made up to one week in advance and kept covered in the refrigerator. Return to room temperature before serving.
I love this recipe as is. But last year I also made it substituting Grand Marnier for the Cassis. It was fabulous. Many of our guests said this was the best cranberry sauce they'd ever had. (I made it for our Inn for Thanksgiving.)
Wonderful flavor. Everyone liked it, but the vanilla is a bit too strong to go well with turkey. And a bit too odd for those of us expecting, well, cranberry sauce. I leave out the vanilla. This would make a great dessert topping, with the vanilla, on ice cream.
Absolutely delicious! Interesting flavor combinations refine and update Cranberry sauce. The kids even enjoyed. Generous portion allowed leftovers that were simply divine with roasted pork. Don't hesitate with this one!
I loved this easy, rich-tasting recipe. The sweet maple syrup and cassis offset the tartness of the cranberries. (Try some left over cassis on vanilla ice cream.) But there will always be those who want the canned stuff! After all, didn't the pilgrims use the canned stuff?
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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