This weekend, I’ll be making an appearance on the Rawrcast to give you guys a sneak peek at two new Christmas recipes. They’ll be on the Rawrcast before they get posted here, so don’t miss it!

Check out The Rawrcast for the show on Saturday, Dec. 12 at 4pm CST!

Hope to catch you there!

This isn't my actual photo! The sauce didn't set in time. :(

This isn't my actual photo! The sauce didn't set in time. :(

This is a wonderful garnish for turkey, or whatever fowl you choose to eat for dinner. Tasty, easy to make, and scratch is always better than canned. ;)

This recipe is also being featured on the Rawrcast Thanksgiving special with Stompalina!


  • 1 cup (200 g) sugar
  • 1 cup (250 mL) water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

This recipe is courtesy of SimplyRecipes.com