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Hoity Toity Cranberry Sauce

There’s a big Thanksgiving debate in my family every year.  It’s very serious and it gets very heated.  Third parties often get involved.  It is a disagreement over the very important topic of cranberry sauce.  

My husband is of the mindset that cranberry sauce should maintain it’s can-like shape and be sliced along the ring imprints formed by the can.  That is so weird, right?! He likes to put it out on a plate, slice a few slices, and then leave it on the plate in its gelatinous, canned form with the knife so people can cut their own slices, as if it was a loaf of bread.

Canned Cranberry Sauce

I, on the other hand, like to make things that seem like I put a lot of work into them, but are actually super easy.  You know how much I love my one bowl recipes! In fact, this recipe is so impressive that my husband refers to it as “hoity toity” cranberry sauce.

So today you are in luck.  Thanksgiving is just a few days away and I am here to give you TWO super quick and easy cranberry sauce recipes!  My husband’s and mine.  Here is my husband’s recipe: buy a can of jellied cranberry sauce, dump it out onto a plate, and slice along the ring imprints.  If you want to get really fancy, you can even fan or layer the rings to show off your plating skills. You’re welcome for this bonus recipe.

Cherry Bourbon Berry Cranberry Sauce

But probably why you’re actually here is for an amazingly delicious cranberry sauce that will make your family think you really put a lot of work into this dish, but it is so super easy and uses only two dishes! A saucepan and a shallow dish, such as a cake or pie pan.  I used a round cake pan,but an 8×8 baking dish would work too.

This cranberry sauce is sweet and delicious and tastes just like dessert, but you don’t have to wait till after dinner to eat it! You can top it with whipped cream, or nuts, or if you’re like me and  are too impatient to wait, you just eat it as is!

Cherry Bourbon Berry Cranberry Sauce

My husband isn’t quite yet ready to admit that I win the argument, but I could tell by his reaction to tasting it that he knows I’m right.  You will not miss the jellied, canned slices once you get a taste of this glorious treat!

 

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Print Recipe
Hoity Toity Cranberry Sauce
Cherry Bourbon Berry Cranberry Sauce
Prep Time 8 minutes
Cook Time 5 minutes
Passive Time 4 hours
Servings
Ingredients
Prep Time 8 minutes
Cook Time 5 minutes
Passive Time 4 hours
Servings
Ingredients
Cherry Bourbon Berry Cranberry Sauce
Instructions
  1. Mix the cranberry sauce, jello, sugar, and bourbon in a saucepan and heat over medium-low for approximately 5 minutes, stirring occasionally.
  2. Remove from heat and add pineapple and berries.
  3. Pour into shallow pan and refrigerate until set, 4 hours to overnight.
  4. Transfer to serving dish or serve right out of the shallow pan!
Recipe Notes

Instead of mixed berries, you can use any fruit or nuts you choose.

I used a bag of frozen mixed berries and cherries.

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2 Comments

  • Reply

    I had to laugh at your husband’s recipe. In my family, no one eats the cranberries but me and we follow his recipe to a T every year, although I’ve never thought to fan them out on the serving plate :). I’m thinking I might need to class things up a bit this year though, so I might just have to try your recipe. Love the bourbon in there!

    • Reply

      Liz

      November 22, 2017

      Every time someone else does the can slicing, I’m shocked that he’s not the only one! I am determined to convert just one person from the can side! I think we’ll end up with both versions on our table this year…

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