Servings: 8 to 10
Fresh cranberry sauce is always a good thing to bring to a Thanksgiving table, especially if you know the only other option will be canned. Bonus: You can make it 2 days ahead, and no reheating is necessary.
You can’t get any more make ahead than this. You need to prepare this sauce ahead so that it’s cool at serving time. It will keep, covered and refrigerated, for up to 2 days.
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I was really excited about this recipe but I was disappointed in the end. The lime seemed out of place with the flavor world and I did not even enjoy the rosemary. This is just my taste but in the end I much prefer the Cranberry Sauce with Cassis, Maple, and Orange.
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