Traditional Cranberry Sauce with Walnuts
Why bother with cranberry sauce out of a tin? Traditional Cranberry Sauce With Walnuts can be made in minutes and tastes far better!
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Cranberries for Cranberry Sauce with Walnuts
Note: Use any other preferred nuts instead of the walnuts in Traditional Cranberry Sauce With Walnuts.
- 2 c fresh or frozen cranberries, washed
- 1/2 c white or light brown sugar
- 1 1/2 c water
- grated orange or lemon rind (optional)
- pinch of cinnamon (optional)
- 1/2 c toasted walnut (or other nut) pieces
Combine the water, sugar and rind/cinnamon if used. Bring to a full boil in a heavy saucepan. Stir until the sugar is completely dissolved.
Add the drained cranberries and cook only until the berries start to burst. Don’t overcook. Remove from the heat and mix in the toasted walnut pieces.
Allow to cool to room temperature and present in a nice bowl.
Serve Traditional Cranberry Sauce With Walnuts as part of Turkey and Trimmings.
Cranberry Sauce (without the walnuts)
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