Advertisements

Cranberry Rum Sauce

I had some rum left over after baking our Christmas pies so I played with our cranberry sauce. Delicious!

Cranberry Rum Sauce

Ingredients:

  • 12 ounces cranberries (see notes)
  • 1 cup water
  • 2/3 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 Tbsp rum

Directions:

Add everything to a tall heavy bottomed saucepan, bring to a boil over medium-high. Turn down to medium and let cook, boiling, for about 10 minutes or so. Take off the heat and pour into a fine mesh strainer over a large glass mixing bowl. Push the cranberries through it, using a spoon or spatula, scraping the outside of the strainer often. Keep pushing until you have just the skins mostly left, discard.

Let cool on the counter and chill covered in the refrigerator.

Note: I purchased a bag of frozen fresh cranberries this time, having never tried them before. I was pleasantly surprised how much fresher/plumper they were over the bags of “fresh” cranberries sold in the produce department. None were shrived or had to be tossed!

~Sarah

Advertisements

What do you think? I'd love to hear your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: