Creamy Rich And Decadent Cranberry Sauce
This recipe comes from chef paul prudhomme's louisiana kitchen cookbook. This is such a wonderful flavor, i had to share it. The sauce is good anytime, not just at thanksgiving!!
Steps
In a 4-quart saucepan , combine the cranberries , water and sugar.
Bring to a boil over high heat , and continue boiling until thickened , about 30-35 minutes , stirring occasionally.
Toward the end of the cooking time , use a potato masher to mash all of the berries.
Reduce the heat to low and add the butter and salt.
Simmer until butter melts , stirring occasionally.
Remove from heat and stir in the vanilla.
Cool to room temperature.
Just before serving , fold in the sour cream and mix well.
Ingredients
fresh cranberries, water, sugar, unsalted butter, salt, vanilla extract, sour cream