Adapted from Martha Stewart.
- 1 bag fresh cranberries
- 1 jar (12 ounces) red currant jam
- juice of 1 lime
- 1 teaspoon vanilla
- pinch of salt
Combine all ingredients in a medium saucepan. Bring to a boil and then reduce to a simmer. Cook, stirring periodically, until the berries have burst and the liquid has thickened to a syrupy texture. It should take about 20 minutes.
Spoon into a serving dish. Cool to room temperature before serving.
This crazy easy fresh cranberry sauce would surely be a hit alongside some turkey and stuffing at Thanksgiving dinner. But how about serving it over a bowl of vanilla ice cream? Or poured atop a log of goat cheese? Or spread on a grilled cheese sandwich? Or spooned onto French toast? Or in our phenomenal Greek Yogurt Cornbread Cranberry Trifle! Cranberries are more versatile that you might think. And they're positively packed with antioxidants, so adding cranberry sauce gives a nice nutritional boost to just about any dish. Don't forget how great they are for you during pregnancy!