The holidays aren’t quite complete without cranberry sauce. This flavorful Starboard Batch 88 recipe has all of the depth of Starboard Bach 88 with just the right amount of tartness to go with your favorite holiday meal.
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 oz)
1 12-ounce bag fresh cranberries
3/4 cup water
1/4 cup brown sugar
- Bring Starboard Batch 88 to a boil in a medium-sized saucepan. Add in cinnamon sticks. Reduce heat to medium and simmer mixture 5 minutes.
- Add in the dried cranberries. Allow simmering for about 3 minutes or until slightly softened. Then add fresh cranberries, 3/4 cup water, and brown sugar.
- Bring to boil and stir until the sugar dissolves. Reduce heat to medium-low. Cover and simmer. Stir occasionally for 25 minutes, or until the sauce darkens and thickens, and the berries collapse.
- Remove from heat.
- Allow the sauce to cool in a bowl*. Discard the cinnamon sticks.
*Tip: The sauce will hold for three days in the refrigerator, so you can make it early, cover it and let it chill. Simply bring it to room temperature before serving.
Learn more about Starboard Batch 88 and the other Quady ports here.