Ingredients (~5-6 cups)
- 2 bags (12 oz each) fresh cranberries (24 oz total)
- 1 cup golden raisins
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2/3 cup spiced rum (like Captain Morgan)
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
Cook the Sauce
Place the fresh cranberries, golden raisins, granulated sugar, brown sugar, spiced rum, sea salt, and cinnamon in a large, heavy-bottomed, non-stick saucepan or dutch oven.
Place the pan over high heat and bring the mixture to a boil, stirring constantly to dissolve the sugars.
Once it reaches a boil and the cranberries begin to pop, reduce the heat to medium-low.
Simmer for ~5-7 minutes. As it cooks, use the back of a wooden spoon or spatula to smash the berries against the side of the pot. You want the sauce to be thick and burgundy in color.
Finish and Chill
When the sauce has thickened to your liking and most berries have burst, remove the pan from the heat.
Stir in the vanilla extract.
Transfer the hot sauce to a heat-proof glass container or serving dish.
Let it cool to room temperature, then cover and refrigerate until well chilled. The sauce will continue to thicken and solidify as it cools. Stir well before serving to loosen it up.
Rum Raisin Whole Berry Cranberry Sauce
Ingredients
Ingredients (~5-6 cups)
- 2 bags fresh cranberries (24 oz total) 12 oz each
- 1 cup golden raisins
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar packed
- 2/3 cup spiced rum like Captain Morgan
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
Instructions
- Combine cranberries, raisins, sugars, rum, salt, and cinnamon in a large saucepan.
- Bring to boil over high heat, stirring constantly.
- Reduce heat to medium-low and simmer 5-7 minutes, mashing berries against pot sides.
- Remove from heat and stir in vanilla extract.
- Transfer to glass container and cool to room temperature.
- Refrigerate until chilled, stirring before serving.
Notes
