Crana-licious!  Thanksgiving just got prettier with this easy and quick cranberry sauce with a twist.

Misc. / November 24, 2014

Thanksgiving is easily my favorite holiday. But that hour right before you serve dinner, when you’re furiously mashing taters, thickening gravy, and DOING the other 100 things you do RIGHT BEFORE YOU EAT takes a bit of the fun out of it. Especially if you’ve been on your feet since 5 a.m. — Can you say crabby???

This year I have planned my menu carefully, and will be cooking much of it in advance. The potatoes will be done the day before, and then reheated with sour cream and milk in the crock pot. The corn casserole and stuffing will be also be pre-made. And of course the cranberry sauce. I made that last night.

Peeps, this stuff is GOOD. It made the whole house smell like Christmas, I’m telling ya! Give it a try. You ONLY NEED 10 MINUTES, AND THEN YOU’RE A HERO. — FESTIVE GOLDEN RAISIN AND PORT CRANBERRY SAUCE.

Festive Cranberry Sauce with Golden Raisins and Port Wine

Makes 2 Cups


1 package fresh cranberries
1/3 C golden raisins
Zest from one
large orange
Juice of two oranges
½ C white sugar
¼ C port wine
1 t vanilla
2 T brown sugar
¼ t ground cloves
¼ t ground cinnamon


  • Simmer all in a saucepan,over medium heat until the cranberries have all popped and the sauce begins to thicken. About 10 minutes. Cool, keep in sealed container in fridge for 5 days.

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