Cranberry and Blenheim Apricot Sauce
Photo: Romulo Yanes; Styling: Claire Spollen
There will be nothing easier to make on your Thanksgiving menu than homemade cranberry sauce. Keep it simple and very basic or spice it up with dried fruit, juice, citrus zest, and/or spices.
How to Make It
Step 1
1
Put all ingredients with 1/2 cup water in a medium saucepan. Simmer over low heat, stirring often, until most of the cranberries have popped, 10 to 15 minutes. Add sugar and salt to taste.
Step 2
2
Make ahead: Up to 1 week, chilled.
Step 3
3
*Dried Blenheim apricots can be ordered from brfarms.com. Crush juniper and allspice berries with the bottom of a thick water glass or a small saucepan.
Ingredients
1 pound fresh or frozen cranberries
4 ounces dried Blenheim apricots*, coarsely chopped
About 3/4 cups sugar
6 juniper berries, crushed*
6 whole allspice berries, crushed*
1 bay leaf
About 1/2 tsp. kosher salt
1/4 teaspoon ground cloves
Zest and juice of 1 large orange
Directions
Step 1
1
Put all ingredients with 1/2 cup water in a medium saucepan. Simmer over low heat, stirring often, until most of the cranberries have popped, 10 to 15 minutes. Add sugar and salt to taste.
Step 2
2
Make ahead: Up to 1 week, chilled.
Step 3
3
*Dried Blenheim apricots can be ordered from brfarms.com. Crush juniper and allspice berries with the bottom of a thick water glass or a small saucepan.
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
