A while back a friend on Facebook asked if I had a favorite “tried and true” cranberry sauce recipe I could share. And sadly, I told her I didn’t.
Sad… because I’ve been on a quest for years to find a cranberry sauce I loved. And while I’ve tried so many I’ve lost count, I hadn’t found one I wanted to make again.
Researching another project, I came across the menu for Plimoth Plantation Thanksgiving Dinner. Scrolling down through the list of goodies, I came across Cape Code Cranberry Sauce. And yes… it caught my eye because it was one I hadn’t tried before.
And so I did.
And you guessed it. I did love it! So much so I wanted to share it with you!
Classic Cape Cod Cranberry Sauce
1 bag fresh cranberries
1 cup brown sugar
1/2 cup raisins
2 tablespoons cider vinegar
1 5-inch cinnamon stick
1 pinch ground cloves
1 pinch salt
3/4 cup water
1 apple, peeled and diced into 1/2-inch dice
In a large saucepan, heat cranberries, brown sugar, raisins, vinegar, cinnamon stick, cloves, salt and 3/4 cup water to a boil over high heat. Reduced heat to medium-low and simmer 6 minutes.
Add diced apple and cook until most of the cranberries pop and mixture thickens slightly, about 4 minutes longer.
Discard cinnamon stick. Spoon into a serving dish and refrigerate, covered, until chilled, about 3 hours.