One of my favorite foods around Thanksgiving and Christmas is cranberries. When I was a kid, my mom would usually just crack open a can of jellied cranberry sauce. Not to pleasant to look at, but delicious. Just within the last few years, I've discovered the wonder and simplicity of making my own cranberry sauce from scratch. Now, I don't see why anyone would bother with canned cranberry sauces when making your own is so easy! This latest batch was a bit of an experiment - I decided to add a little vanilla extract - and wow! It's the best cranberry sauce I've ever made! Even my cranberry-fearing husband ventured to take a bite and really liked it - he compared it to rhubarb sauce. I think I'll make this recipe every time.
Cranberry Sauce
1 cup sugar
1/2 cup water
1/2 cup apple juice
1/2 tsp. cinnamon
1 tsp. vanilla extract
1 bag fresh cranberries
1/2 cup dried, sweetened cranberries
Combine sugar, water, apple juice, cinnamon and vanilla in a saucepot and bring to a boil. Add the fresh and dried cranberries, reduce to a simmer and cook until all the berries pop. Cool and serve.
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