This recipe is far from new. It’s a simply perfect homemade cranberry sauce, and it’s a classic that warranted new photos!
I posted this recipe almost 10 years ago! It seems like yesterday, for so many reasons. 10 years ago is when we welcomed our sweet little guy into this crazy world! That blows my mind!
HOW ON EARTH DO WE HAVE A 10 YEAR OLD????
1-0! He’s double digits. That is so hard to believe.
I’ve so enjoyed having a front row seat to the last ten years and seeing him grow and develop into his own person. BUT, ten has been a struggle for me too. I’m not sure why, exactly. Maybe it’s the whole double digit thing, maybe it’s the fact that in six very short years he’ll be driving, maybe it’s because not long after that he’ll be graduating high school. OR maybe it’s a combination of it all, and then some.
Why am I talking about my 10 year old son? This recipe for homemade cranberry sauce was one of the first recipes I posted after his arrival. Reading that original post and seeing a picture of that itty bitty baby on his first Christmas has me all up in my feelings.
Any who, I digress.
This cranberry sauce has remained a favorite of mine, and my families, over the years. It truly is one of the most anticipated parts of our holiday meals. I learned quickly that leftovers are not only welcome, they are must! While we all enjoy it, my dad and brother are super-fans! They lay claim to all the leftover cranberry sauce!
There are several ways to enjoy this after the main celebration has come to an end.
My personal favorite way to enjoy this leftover is on a sandwich, but not just any sandwich. I love this salad spread on a “leftover” sandwich. My ultimate, yet super simple sandwich consists of combining this sauce, a little horseradish sauce and some ham between two pieces of buttery, toasted bread and it’s absolute perfection. Sweet, salty, tangy, butter and a little kick in every bit.
If you want to go the extra mile you could add a creamy element to the sandwich. Simply toss a piece of provolone or even some brie on the sandwich and toast for a minute or two. Oh, my mouth is watering just thinking about it!
If you’re looking for a delicious side for your holiday gathering or a delicious little spread to schmear on a sandwich, this is it! It comes together in mere minutes. The longest part is the chill time, and trust me, it needs the chill time! A bonus of this recipe, it can be made ahead of time.
Here that all you holiday hosts? Ahead of time. AKA a holiday hosts best friend.
This salad has it all; crunchy fresh cranberry bits, tangy raspberry jello, tart pineapples and crisp pecans. Now, the pecans are optional, but if there is no nut allergy I highly recommend adding them. If you do decide to lighten your prep load and made ahead of time, leave the pecans out until right before serving.
Ham, turkey or even pork. This perfect homemade cranberry sauce is the perfect addition to your special meal!
Homemade Cranberry Sauce
The perfect addition to every holiday meal. This homemade cranberry sauce is a combination of fresh, pulsed cranberries combined with raspberry jello and crushed pineapples. Sweet, tart, crunchy and refreshing.
Ingredients
- 2 Pounds fresh cranberries
- 2 Cups sugar
- 1 Can (about 20 oz) crushed pineapples, drained
- 1 Cup pecans, chopped (optional)
- 2 (3 ounce) boxes raspberry jello
Instructions
- Prepare jello as directed on the box. Set aside and allow to cool.
- Rinse cranberries, place in food processor and pulse until diced.
- Once the jello has cooled, add the sugar and stir to combine.
- Add the cranberries, pineapples, and pecans, if desired, and stir to combined.
- Place in a container and refrigerate for at least 2 hours.
- Serve chilled.
- Store in the refrigerator.
Notes
1. This recipe is best served chilled. It can be made the day of, but needs to be chilled at least 2 hours. It can be made ahead of time, up to 3 weeks, and stored in a sealed container in the refrigerator. If made ahead, leave the nuts out, if using, and stir in when ready to serve.
2. This recipe makes A LOT, so it can easily be halved. If halving the recipe, I still use the regular size can of pineapples.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 95Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 4mgCarbohydrates: 19gFiber: 2gSugar: 16gProtein: 1g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.
Still trying to find a few more recipes to round out your special meal? Here’s a list for 40 last minute side dishes.
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