A delicious twist on the traditional cranberry sauce recipe, using fresh raspberries and a dash of raspberry balsamic vinegar.
I know, cranberry sauce…in September?
Here’s the deal: Canadian Thanksgiving is October 13, which is about three weeks away.
In that time, I am going back to work, throwing Kai’s first birthday party, and hosting Thanksgiving. So, I thought I would get the Thanksgiving recipes rolling a little sooner than normal!
And if you’re American, I am reeeally early. Bookmark this one for November, it’s a keeper!
I take my cranberry sauce verrrry seriously. It has pretty well always been my job {even before I got all ‘into’ food}, to make the cranberry sauce for Thanksgiving, Christmas, Easter, whenever we were having a turkey. I totally got off easy when I consider the amount of work it takes to cook the turkey
And about the turkey: I won’t even bother unless there is cranberry sauce involved. A big scoop of that sweet, tart, gooey sauce. I like my cranberry sauce with a little bit of turkey, please!
I can’t even wrap my brain around the fact that they sell cranberry sauce in a can…people must buy it, because every year, it’s back. It takes about 10 minutes to make cranberry sauce. I know, there’s the turkey, stuffing, sides, dessert, etc etc etc. But it’s the cranberry sauce!! {Tell me I’m not alone in my cranberry sauce passion, here!}
OK, stepping down from my crazy lady cranberry sauce rant.
I wanted to make my own cranberry sauce recipe, something a little different. But not too different, I didn’t want to mess with a good thing. I almost went chipotle on it, but I have done a lot of chipotle recipes this summer.
Instead I went raspberry on it. Then a little balsamic on it. Both good decisions. This cranberry sauce is definitely not the same as the original, but still has the tart, sweet flavors that I love so much. There is a fresh raspberry twang to it, and a teeny little balsamic zing at the end. Twang and zing…am I making up words here?
One Three more things: 1} it still only takes about 10 minutes to make, and 2} it is much prettier than those can-shapped wobbly things, and 3} your taste buds will think they’ve died and gone to heaven. And I’m done.
- 1 cup water
- ¾ cup granulated sugar
- 3 cups fresh cranberries
- 1½ cups fresh raspberries
- 3 tsp raspberry balsamic vinegar {good quality}
- In a medium saucepan, combine the water and sugar, and bring to a boil, stirring until all sugar is dissolved.
- Add the cranberries and raspberries and simmer for 5 or so minutes, until most of cranberries have popped.
- Stir in the balsamic vinegar and allow to cool before serving.
- Must be stored in the refrigerator.
