Piquant Cranberry Sauce Recipes

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CREAMY, RICH, AND DECADENT CRANBERRY SAUCE



Creamy, Rich, and Decadent Cranberry Sauce image

This recipe comes from Chef Paul Prudhomme's Louisiana Kitchen cookbook. This is such a wonderful flavor, I had to share it. The sauce is good anytime, not just at Thanksgiving!

Provided by Penny Stettinius

Categories     Sauces

Time 1h

Yield 3 1/2 Cups

Number Of Ingredients 7

1 lb fresh cranberries, rinsed and drained
5 cups water
2 cups sugar
4 tablespoons unsalted butter
1 teaspoon salt
2 teaspoons vanilla extract
1/2 cup sour cream

Steps:

  • In a 4-quart saucepan, combine the cranberries, water and sugar.
  • Bring to a boil over high heat, and continue boiling until thickened, about 30-35 minutes, stirring occasionally.
  • Toward the end of the cooking time, use a potato masher to mash all of the berries.
  • Reduce the heat to low and add the butter and salt; simmer until butter melts, stirring occasionally.
  • Remove from heat and stir in the vanilla.
  • Cool to room temperature.
  • Just before serving, fold in the sour cream and mix well.

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