When I was little I hated cranberry sauce. Back then, cranberry sauce was that weird colored gel that plopped out of a can STILL in the SHAPE of the can. Ew. I never ate it.
Then one Thanksgiving my mom decided to try out whole cranberries to give me a second chance to taste it. She bought the real deal and we boiled them down in a pot. Amazing! I fell in love. Since then we always bought whole cranberries (even the canned kind) for holidays.
Now The Chew has offered up a new spin on traditional cranberry sauce! Who’s going to put this out this Thanksgiving?
- 1 cup Swanson® Chicken Broth (Regular or Natural Goodness® or Certified Organic)
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 package (about 12 ounces) fresh or frozen cranberries
- 1 cup coarsely chopped orange
Heat the broth, brown sugar, cinnamon, cranberries and orange in a 2-quart saucepan over high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture thickens. Refrigerate until serving time.Tip: Make Ahead Tip: Make the sauce a day in advance and chill overnight
Tip: Roasted Orange Cranberry Sauce: Use 1 3/4 cups Swanson® Chicken Broth. Mix all the ingredients in a 17 x 15-inch roasting pan. Roast at 450°F. for 25 minutes or until the mixture thickens. Refrigerate until serving time.