Step aside, turkey – cranberry sauce is the main event for this year’s Thanksgiving feast!
I have to be honest, I’ve never been a fan of cranberry sauce. I love cranberries but for some reason, my mother’s cranberry sauce is a little bit too tart and leaves a weird film in my mouth. I put the tiniest amount on my plate to appease her before scooping it onto a piece of bread and washing it down with a blackberry Moscow mule.
After years of complaining about her cranberry sauce, my mother decided to have one of her "teaching" moments and asked me to make the sauce – bring it, mom! My family is insanely competitive so I took this challenge on with glee. Since her sauce is normally tart, I knew I could bump up the flavor and the sweetness factor with juicy raspberries, spicy cinnamon and a touch of honey. Guys, I wish you could have seen the look on my mother's face when she tasted it. It brought a whole new meaning to "getting served."
The raspberries literally melted in our mouths, and it was so easy to put together! I’m finally a believer of this holiday classic. Could you imagine how delicious this sauce would be in a leftover turkey sandwich or topped on a grilled chicken breast? Thanksgiving is only weeks away and I’m already dreaming about covering tender turkey with this simple yet sweet homemade raspberry cranberry sauce!
4 cups California Giant raspberries
4 cups fresh whole cranberries
48 oz honey
4 cinnamon sticks
In a medium sauce pot, bring the honey and cinnamon sticks just to a boil and then turn off the heat
In a heatproof container just big enough to fit berries and cranberries, pour the hot honey and cinnamon sticks over top and immediately put on an airtight lid to close.
Let steep for 1 hour and then serve while still warm with a slotted spoon to drain off any excess honey.
The cranberries should pop in your mouth and the raspberries should be extra sweet!
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Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.