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!
Provided by Penny Stettinius
Categories Sauces
Time 1h
Yield 3 1/2 Cups
Number Of Ingredients 7
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.
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