I live in New England where cranberries are plentiful and ruby red. This is a French twist on Thanksgiving cranberry sauce. It's tart and tangy, thick and glossy.
To Frenchify this recipe, I added a small nip of Chambord Raspberry Liqueur. It's made in the Loire Valley from raspberries and vanilla. Chambord pairs nicely with the cranberries. You could certainly add more of this wonderful liqueur to the sauce. I also stir some cinnamon in at the end of cooking for another layer of flavor. It's a festive and flavorful holiday sauce.
This jewel-tone sauce is lovely paired with everything from turkey to brie cheese. It's great on cheesecake and vanilla ice cream too! It's an easy sauce to keep in your repertoire. I freezes well too
This recipe is for a double batch, enough for a lot of leftovers and sandwiches.
The raspberry flavor is subtle.
The sauce a keeps for a few days in an airtight container in the fridge. It can be frozen a week in advance too. Thaw it in the fridge. In a pinch, you can even thaw it in the microwave, a real time saver!
A cornstarch and cold water solution thickens the sauce and makes it glossy. For me, this is a necessary step as I don't like watery cranberry sauce. The more of this mixture you use, the thicker the sauce will be. It also gets thicker as it cools.
Penzey's Vietnamese Cinnamon is bold, sweet and spicy. I adore it in everything from oatmeal to baked goods. Use whatever cinnamon you like. Vietnamese cinnamon is strong and rich, so I use less of it.
Happy Holidays! —Jill @ Sew French
- Makes a double batch
2 12-ounce bags of cranberries
2 cups of sugar
3 teaspoons of raspberry extract, I use the real stuff made by Olive Nation.
1 nip of Chambord Raspberry Liqueur (50 ml) , about 4-5 tablespoons. You can always add more if you're feeling in the mood.
A few pinches of salt
2 cups of water
1/2-1 teaspoon of cinnamon. I use Vietnamese cinnamon.
1 tablespoon in cornstarch mixed with two tablespoons of water
couple of squeezes of fresh lime from one lime (optional)
- Place the cranberries, sugar, water and salt in a pot and bring to a gentle boil over medium to medium high heat. Cover and cook until the cranberries have popped and formed a sauce. Keep an eye on it. Stir and adjust the heat as needed. It helps to smush some of the whole berries with the back of a spoon.
- Turn off the heat and add the Chambord and raspberry extract, away from the heat source. Be careful when adding alcohol to any hot sauce. Return the pot to the stove and bring to a boil to burn off the alcohol. Keep it on a gentle boil and stir in the cornstarch/water mixture and a 1/2 of a teaspoon of cinnamon. Taste. Stir in some lime juice (if using) and more cinnamon if you desire. Let it cook for an additional 1-2 minutes. Enjoy!