Homemade Fresh Cranberry Sauce
Homemade Fresh Cranberry Sauce with toasted hazelnuts is a must make for holiday dinners. It's great with Turkey or Ham anytime of the year.
Servings 8 people
Calories 276kcal
Ingredients
- 1 large mild onion, chopped
- 1/3 cup brown sugar
- 5 tbsp. butter
- 2 tsp cider vinegar
- 12 oz. whole cranberries, fresh or frozen
- 1/2 cup raisins, golden or your choice
- 1/2 cup dry red wine, merlot, cabernet, syrah
- 1/2 tsp. apple pie spice
- 1/4 cup granulated sugar or substitute maple syrup
- salt as desired, I used 1/2 tsp
- 1 cup hazelnuts, toasted and coarse chopped
Instructions
- Heat oven to 350°, place hazelnuts on a small sheet pan and cook for 10 to 15 minutes. Let cool, then remove the skin by rolling with your hand. Coarsely chop and set aside.
- Place butter, brown sugar, and chopped onion into a skillet on medium heat. Bring to a boil and cook for 4 minutes. Remove from the heat and add 2 teaspoons cider vinegar and set aside.
- Place cranberries, raisins, red wine, and pie spice into a large sauce pan or dutch oven on medium high heat. Bring to a boil, reduce the heat to medium, and cook for 5 minutes, stirring occasionally.
- Next, stir in the reserved sauteed onion and the additional 1/4 cup sugar, (or maple syrup), and cook for another 10 minutes. Stir occasionally.
- Remove from the heat and add the chopped hazelnuts and stir to combine. Taste and add a small amount of salt if desired. Allow to cool before serving warm.
Notes
Make this up to 2 weeks before serving, stored sealed and refrigerated. Reheat slightly before serving.
Freeze in freezer bags up to 2 months. Defrost in the refrigerator overnight.
Fresh cranberries can be bought in season, (Sept. thru Jan.), and kept frozen for up to a year.
This recipe makes about a quart of sauce, (8, one half cup servings). The recipe card has a slider to increase or decrease the quantity as desired. Find it under servings above. It will automatically adjust the ingredient quantities.
Nutrition
Calories: 276kcal