Redder Than Red Cranberry Sauce
Total:
35 min
Active:
5 min
Yield:
5 fluid ounces
Level:
Easy
Total:
35 min
Active:
5 min
Yield:
5 fluid ounces
Level:
Easy

Ingredients

Directions

Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce.

The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there's too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).

IDEAS YOU'LL LOVE

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Marinara Sauce

Recipe courtesy of Ralph's Italian Restaurant

Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco

Recipe courtesy of Bobby Flay

New York Strip Steak with Red Wine Mushroom Sauce

Recipe courtesy of Gina Neely|Pat Neely

Teriyaki Sauce

Recipe courtesy of Majerle's Sports Grill

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Red Velvet Cake

Recipe courtesy of Food Network Kitchen

Red Velvet

Recipe courtesy of Geoffrey Zakarian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking