Tangy Cranberry Rhubarb Sauce Recipe

Looking for the perfect condiment to elevate your holiday meals? This cranberry rhubarb sauce is a delightful blend of sweet and tart flavors that will brighten up any dish.

My grandmother would ride the train down from Canada and bring her version of cranberry sauce every Thanksgiving. At that time, you put the turkey in the oven at 6 AM if you wanted it “crispy” and safe from food poisoning for a 2pm dinner.

Sometimes that level of “doneness” was overdone but who cares….we had turkey and grandparents..and all was good in the world. So I”m sharing her recipe with you, as life is both tart and sweet.

This recipe is “granny approved” and can be made well ahead of time and stored in the fridge.

Delicious Cranberry Rhubarb Sauce

This cranberry rhubarb sauce is a perfect balance of tangy and sweet, made with fresh cranberries and rhubarb. The sauce has a smooth yet slightly chunky texture, offering a burst of flavor with every bite.

Ingredients

• 2 cups fresh cranberries
• 2 cups rhubarb, chopped
• 1 cup sugar (adjust to taste)
• 1/2 cup water
• 1 teaspoon vanilla extract ( Neilsen-Massey Pure Vanilla Bourbon)
• 1 star anise pod
• 1/2 canella stick ( mexican )

Instructions

1. Combine Ingredients: In a medium saucepan, combine cranberries, rhubarb, sugar, star anise, canella stick and water. Stir to combine.
2. Cook the Mixture: Bring the mixture to a boil over medium heat, then reduce heat to low. Simmer for about 15-20 minutes, stirring occasionally, until the cranberries burst and the rhubarb becomes tender.
3. Add Flavor: Stir in vanilla extract. Cook for an additional 5 minutes.
4. Cool and Store: Remove from heat and let the sauce cool before transferring it to a jar. Refrigerate until ready to use.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Nutrition Information

• Servings: 8
• Calories: 80kcal
• Fat: 0g
• Protein: 1g
• Carbohydrates: 21g