What happens when you make a perfect recipe by mistake? Do you dance? Do you hoot and holler? Do you do both like I do? I was cleaning out my fridge when I realized I still had a can of jellied cranberry sauce left over from Christmas, 1/2 cup of whole fresh cranberries and about 1/4 cup of jar cherries. I was going back and forth on throwing them away to make room for some fresh veggies I’d bought, versus making something with them. I’m a waste not kind of person so I did the later. And I’m so glad I did. I added a little of this and that to it and without trying, I created the perfect cranberry sauce recipe. That doesn’t always happen for me. I usually have to try something every which way but loose before I create a recipe that’s a keeper. My perfect cranberry sauce recipe is definitely a keeper. I’m posting it here so I can go back and recreate it every time the mood hits.
This is going to be a short post because it’s one of the easiest but tastiest recipes I’ve ever made. I’m posting solely so I can make it again. And again, and again. I served it on a pork loin but I bet it would taste amazing on turkey or chicken as well. Shoot, I could eat it right out of the pan. It makes a lot so I froze half of it. I’m not sure how well it will freeze but if I have any issues with it, I’ll update this post.
Perfect Cranberry Sauce Recipe
1 can jellied cranberry sauce
1/2 cup of whole fresh cranberries
1/4 cup of cherries (in a jar although fresh cherries would be delicious too)
1 cup of water
1 cup of sugar
I added all of the ingredients in a saucepan. I turned it on low and let it cook as long as it took to make my pork loin.
That’s it. Told you it was easy.