I LOVE Thanksgiving - of course, there aren’t really any holidays I don’t love! Growing up I only had cranberry sauce out of a can or in my Bubbie’s (grandmothers) Cranberry Mold (that will get a post of its own), so the idea of homemade cranberry sauce is something that opened my eyes as an adult. I was amazed at how easy making cranberry sauce at home can be – so I have for you two different recipes – a huge thanks to my amazing sister (in law), Melanie, for her fabulous Spicy Apricot Cranberry Sauce. The Grapefruit Cranberry Sauce is new for me, I went to start making it and realized that I didn’t have any orange, which I have used in the past. I love grapefruit and thought that it would be a great option for cranberries. I’m totally in love with this combination (sorry I don’t have many pictures for you) and have had to restrain myself from eating all of it in the days leading up to Thanksgiving. The other beauty of cranberry sauce is that you can make it days in advance and the flavors will continue to blend and grow as it sits in the fridge.
Grapefruit Cranberry Sauce
1 package Cranberries 1 Grapefruit, chopped 2-3 heaping tablespoons Brown Sugar
Combine all ingredients in a pot over high heat, stir continuously until cranberries pop and you get the texture you like (I prefer to leave some cranberries “intact” for texture.)
Spicy Apricot Cranberry Sauce
1 package Cranberries 4 small or 2 large Jalapeños, de-seeded, de-veined and diced (canned works, too) ½ Cup Dried Apricot, chopped 1.4 Cup Apricot Preserves
Combine all ingredients in a pot over high heat, stir continuously until cranberries pop and you get the texture you like (I prefer to leave some cranberries “intact” for texture.)