- 25 minutes
- 10 minutes
For many diners, cranberry sauce is an acquired taste. Cranberries are bitter by nature and if not prepared properly, can be too strong to pair with any dish, much less your Thanksgiving masterpiece. This cranberry sauce, however, is a workhorse. Serve warm or chilled as a holiday side dish, use as a garnish on a biscuit or roll, or best of all, jazz up a roasted turkey or chicken sandwich with it.
- Brown butter in pan and add 1 tablespoon sugar. Add pecans and cook until crispy and sugar has caramelized, creating candied pecans. Set aside & do not drain butter.
- Boil cranberries in water until soft and water has thickened. Do not drain liquid. Add cup of sugar and stir lightly. Do not mix too harshly to maintain some of the whole berry consistency.
- Taste as you go, adding more sugar if necessary. If cranberry sauce is still too bitter for your liking, add a tablespoon of honey or agave.