This is a universal sauce that can be used to accompany a variety of meat. We have spooned it over chicken, pork, and cooked it on top of a beef brisket. I suspect it would also complement turkey burgers and a number of other things. The beauty of this recipe is that it is so simple!
The subtle flavors can be changed by using a variety of wine or broth.
Stir until the dry soup dissolves. The cranberry sauce will melt as the mixture warms.
Here the sauce is shown poured over boneless chicken breasts. Cover before baking. Remember to save some sauce to pass at the table.
The leftover cooked mixture will keep in the refrigerator for a long time in a sealed container.
Place all ingredients in a sauce pan and heat together while warming and until the cranberry sauce melts. Add more broth if the mixture is too thick (it should be the consistency of brown gravy). NOTE: You may substitute chicken or vegetable broth for the beef broth. You may use white wine instead of red.
I used chicken broth and white wine when I poured it over chicken breasts, but I still like the red wine variety best.
You may use as gravy over chicken, pork, turkey, or beef. Save some to add at the table.
Pour the entire mixture over a beef brisket before baking in a sealed pan.
It’s all gravy…………
I have not received any compensation or gifts for creating this post. The ideas and opinions are my own.
Great gift idea.
I came across this recipe in one of those fun coffee break moments at work when everyone is escaping tasks and chores for a few moments and recycling their brains with some chatter about home. I have used the recipe a few times, mostly around the holidays, and I have found the assertion that it “keeps” for a lengthy period of time to be absolutely true. In fact, as difficult as it may be to believe, it improves with age (as most women do, of course).
3 cups cranberries, rinsed and divided ¾ cup sugar ½ teaspoon orange peel 2-1/4 cup flour 2 cups brown sugar 2 teaspoons cinnamon ½ teaspoon nutmeg ½ teaspoon allspice ¼ teaspoon cloves 2 teaspoons baking soda 1 teaspoon salt 2 eggs ¾ cup sour cream ½ cup butter, melted 1 cup pecans, coarsely chopped
Preheat the oven to 350 degrees. In a large saucepan, combine 1-1/2 cups cranberries, sugar and orange peel. Bring to a boil and cook, stirring constantly, until berries pop and mixtures thicken (about 5 minutes). Remove from heat. Chop remaining cranberries and add to the cranberry mixture. Cool In a large bowl, combine flour, brown sugar, cinnamon, nutmeg, allspice, cloves, baking soda, and salt. In another bowl beat eggs with sour cream. Stir egg mixture into dry mixture. Stir in butter, cranberry mixture and pecans. Pour into two greased and floured 8X4 inch loaf pans and bake 1 hour or until toothpick inserted into the center comes out clean. Cool the cakes in the pans 10 minutes before removing from pans and cooling completely on wire racks. Wrap cakes in aluminum foil and allow to age 1 week. The flavor will continue to improve over several weeks. The cakes will keep up to 3 months in a cool, dry place.
Tastes great with fresh brewed coffee.
FREEZE ME — Freezes gracefully and when defrosted tastes great. Freezing prolongs the “keeping”
This is a perfect recipe for GIFTS!
Refill my coffee, please…..
I have not received any compensation or free gifts for creating this post. The ideas and opinions are my own.