Cranberry sauce is always better made fresh and this is one that I made up several years ago and the one I get the most requests for the recipe. It is really simple and only takes about 10 minutes from start to finish. You can save it in the fridge for days.  Also, most cooks don’t measure therefore you might have to adjust the sugar to your own taste; okay… maybe the vodka too.

This makes a great gift to take with you to Christmas dinner.

Cranberry Sauce recipe:

2 pounds of fresh cranberries

2 1/2 Cups of sugar

1/2 to 1 Cup Vodka (I use 1 Cup)

3/4 of a jar of St. Dalfour Kumquat marmalade (or any orange-type marmalade)

(if you are ambitious and you can get fresh kumquats you can make your own by chopping up a pound of kumquats and boiling them with grape juice and some sugar) if you can’t find either, substitute with orange/ginger marmalade.

In a pot, boil the vodka with the sugar until dissolved.  Add the cranberries and cook until they pop open (about 10 min).  Stir in the kumquat preserves and heat to boiling.  Remove from heat.  Let cool and store in the refrigerator.  YUM!  And remember:  the alcohol burns off so that you are just left with the flavour so the kids can eat it too.  …You were hoping that they would knock themselves out and you’d finally get some peace and quiet, weren’t you? 

Happy Holidays,

Kathryn –