Two great fall fruits make a great sauce for your holiday turkey, port roast or even a weeknight roasted chicken. Recipe by Laura Bashar of Family Spice
Cook Time: 20 min
Inactive Time: 1 hour chill time
Serving Size: 1/4 cup
Cooking Tips: Cranberries are highly acidic, which discourages bacteria growth. Cranberry sauce can be made and refrigerated at least two weeks before serving, and leftovers are likely to stay fresh for another two weeks. If using frozen cranberries, do not defrost before use. Just allow extra cooking time.