Easy Cranberry Sauce

Deliciously gorgeous this easy to follow Cranberry Sauce recipe is a tradition that everyone will enjoy. Add color to the table and each serving plate with a scope full of this thick tart lucious sauce and you will set the homemade bar for this holiday season. If you have ever had sauce dumped from a can you will appreciate what the natural product looks like when you see this in your serving dish. This is the best base recipe you will find and this video tells the story as to how simple this sauce is to create. My family always plows through this so be sure to make enough to feed the hungry participants of your celebratory feast if you would like to have any leftovers the next day.

Watch the video and follow the instructions below to have this fresh made tradition on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Fresh is always better and this proves the point with the first bite that it is perfect with very little cook or prep time. Thanks for visiting and see you again soon.

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Cranberries

Add sugar and water

Turn up the heat to high and bring to a boil.

Turn down the heat to medium.

Cook for 10-12 minutes or until most of the cranberries have bursted. Be sure to stir frequently.

Remove from heat source. Let cool completely to room temperature.

The sauce will thicken as it cools. Then transfer to an airtight container to store for later use.

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Easy Cranberry Sauce

Nothing is better than fresh made Cranberry Sauce to add some tart flavored excitement to your holiday meals.
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiment, Holiday, Side Dish
Cuisine American
Servings 2 cups
Calories

Ingredients
  

  • 12 oz fresh cranberry
  • 1 cup granulated sugar
  • ¾ cup filtered water

Instructions
 

  • Rinse, drain and discard bruised cranberries.
  • Place fresh cranberries, sugar and water in a sauce pan or small pot. Mix well.
  • Turn up the heat to high and bring to a boil.
  • Turn down the heat to medium. Cook for 10-12 minutes or until most of the cranberries have bursted. Be sure to stir frequently.
  • Remove from heat source. Let cool completely to room temperature. The sauce will thicken as it cools. Then transfer to an airtight container to store for later use.

Refrigerate up to a week. Serve & enjoy when ready!

    Video

    Keyword 3 ingredients cranberry sauce, best cranberry sauce, easy cranberry sauce, homemade cranberry sauce recipe, simple cranberry sauce, Thanksgiving cranberry sauce
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    Instant Pot Vanilla Extract

    The best Vanilla extract you will ever find and once you try your own homemade version you will never buy this ingredient again. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon

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    Use a sharp knife and slit the vanilla bean(s) down the middle, lengthwise (to splay open the bean).

    Scrap out the seeds using a knife or spoon then set them aside. Repeat steps with the rest of the vanilla beans.

    Add vanilla beans & seeds to the mason jar (canning jar).

    Favorite vodka

    Then pour in the vodka and screw the lid on.

    Set the trivet down in the 6 qt pressure cooker. Add 1 cup cold water. Place the jar on top of the trivet. Pressure cook on high for 40 minutes, followed by a full natural release (about 45 – 60 minutes).Remove the lid. 

    Remove the jar from the cooker (be careful – extremely hotand place them on a baking rack or on coasters (use heatproof glove or mitten). Or leave the jar in the cooker and let rest overnight. Place the jar in a cool dark area for storage.

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    Instant Pot Vanilla Extract

    Homemade Vanilla Extract is so delicious just let the IP do all the work.
    No ratings yet
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Condiment
    Cuisine American
    Servings 2 cups
    Calories

    Equipment

    • Pressure Cooker / Instant Pot
    • 16 oz mason jar with lid Ball Brand

    Ingredients
      

    • 9-10 Madagascar vanilla beans
    • 2 cups Vodka Preferably a good brand
    • 1 cup water

    Instructions
     

    • Use a sharp knife and slit the vanilla bean(s) down the middle, lengthwise (to splay open the bean). Scrap out the seeds using a knife or spoon then set them aside. Repeat steps with the rest of the vanilla beans.
    • Add vanilla beans & seeds to the mason jar (canning jar). Then pour in the vodka and screw the lid on.
    • Set the trivet down in the 6 qt pressure cooker. Add 1 cup cold water. Place the jar on top of the trivet.
    • Pressure cook on high for 40 minutes, followed by a full natural release (about 45 – 60 minutes). Remove the lid. 
    • Remove the jar from the cooker (be careful – extremely hotand place them on a baking rack or on coasters (use heatproof glove or mitten). Or leave the jar in the cooker and let rest overnight. Place the jar in a cool dark area for storage.
    • Let vanilla beans sit in jar for at least 1 day before using (too soon and the extract is going to still have a strong vodka smell and the vanilla extract will be weak). Preferably wait for 1 week before using.

    Storage: keep the vanilla extract in an air tight container in a dark cool room.

      Gifting: shake well before transferring to a decorative jar.

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        Pickled Jalapeños

        Old Fashioned Pickled Jalapeños that are so much better than anything you find on a shelf. I absolutely love a side pickled item with my food and have wanted to make something like this for sometime. My mother would sometimes pickle a few and leave them in a small serving bowl in the refrigerator and I have always hankered to keep my own ready to go. There are no in store products I have bumped into that are as good and fresh as this version I am offering today. Spicy and crunchy, these Pickled Jalapeños are as fun to eat as they are to make. The spicy carrots are pretty good too. Don’t hesitate to give this a try as it is pretty dang good. Also my version in this video had some family spicy peppers. Feel free to test your peppers to gauge for yourself the heat index. Leave the seeds in if you like the extra heat.

        Watch the video and follow the instructions below to have these spicy crunchy delights ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

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        Clean and slice the jalapeños. (Recommend wearing gloves while slicing the peppers)

        In a pan: add sugar, water, white vinegar, dried oregano, salt, minced garlic & whisk. Bring up to a simmer (medium-high). Simmer for 2-3 minutes or until the sugar has dissolved.

        Add the sliced jalapeños & chopped carrots. Submerge the jalapeños in the liquid. Cook for 3 minutes.

        Remove from the heat source. Let the pickling jalapeños sit in the pan (about 1 hour) or until they are completely cool. Make sure to stir the jalapeños after ~30 minutes.

        Transfer the jalapeños & carrots to the jar by placing a small strainer on top of the jar (watch the video for reference). Pour the liquid into the jar. Cover with a lid. If you prefer or are willing to try for more heat or spice; there’s no need to strain the liquid or remove the seeds.

        Let it sit in room temperature for at least 2 days before eating.

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        Pickled Jalapeño

        Good old fashioned Pickled Jalapeños are spicy and fantastically delicious.
        No ratings yet
        Prep Time 10 mins
        Cook Time 6 mins
        Total Time 16 mins
        Course Condiment, Side Dish
        Cuisine American
        Servings 2 cups
        Calories

        Ingredients
          

        • 10 jalapeño
        • 1 carrot peeled & chopped
        • 1 garlic clove minced
        • ¾ cup water
        • ¾ cup white vinegar
        • 3 tbsp granulated sugar
        • 1 tbsp salt
        • 1 tsp dried oregano

        Instructions
         

        • Clean and slice the jalapeños. (Recommend wearing gloves while slicing the peppers)
        • In a pan: add sugar, water, white vinegar, dried oregano, salt, minced garlic & whisk. Bring up to a simmer (medium-high). Simmer for 2-3 minutes or until the sugar has dissolved.
        • Add the sliced jalapeños & chopped carrots. Submerge the jalapeños in the liquid. Cook for 3 minutes and remove from the heat source. Let the pickling jalapeños sit in the pan (about 1 hour) or until they are completely cool. Make sure to stir the jalapeños after ~30 minutes.
        • Transfer the jalapeños & carrots to the jar by placing a small strainer on top of the jar (watch the video for reference). Pour the liquid into the jar. Cover with a lid. If you prefer or are willing to try for more heat or spice; there's no need to strain the liquid or remove the seeds.
        • Let it sit in room temperature for at least 2 days before eating.

        Refrigerate up to 2 months.

          Video

          Keyword best homemade pickled jalapeños, easy homemade pickled jalapeños, homemade pickled jalapeños, pickled jalapeños
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          Homemade Pumpkin Puree


          Homemade Pumpkin Puree is a simply delicious must have for any authentic seasonal recipe that is tasty to the last bite. This very easy to make selection is perfect in cupcakes, pies, cakes, pastries, cheesecakes, etc.. This will keep roughly one week when refrigerated but up to 6 months if frozen for later use. Smooth and delicious will be the pumpkin flavored theme using this time tested approach to one of Falls recurring pleasures. I personally prefer this method over some of the others and highly recommend giving it a try.

          Watch the video and follow the instructions below to have this delicious Pumpkin Puree ready to go. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy this season with your very own made form scratch pumpkin puree that is full of natural flavor and smooth delicious textures.. Thanks for visiting and see you again soon

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          Clean, and dry the pumpkin. Remove stem and slit the pumpkin in half (make sure it’s on a flat surface).

          Discard seeds (or you can save the seeds for later use).

          Place the fleshy side down on the baking sheet. Preheat the oven to 400°F.

          Bake for 45 minutes. Remove pumpkin and let rest for 1 hour at room temperature.

          Remove the skin.

          Transfer the flesh to a bowl.

          Using a handheld blender or regular blender

          Blend until smooth.

          For storage:

          Place pumpkin puree in an air tight container.

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          Homemade Pumpkin Puree

          Homemade Pumpkin Puree is a simply delicious must have for any authentic seasonal recipe.
          No ratings yet
          Prep Time 10 mins
          Cook Time 45 mins
          Total Time 55 mins
          Course Baked Goods
          Cuisine American
          Servings 5 cups
          Calories

          Ingredients
            

          • 1 4-6 lbs baking pumpkin

          Instructions
           

          • Preheat the oven to 400°F.
          • Clean, and dry the pumpkin. Remove stem and slit the pumpkin in half (make sure it's on a flat surface). Discard seeds (or you can save the seeds for later use).
          • Place the fleshy side down on the baking sheet. Bake for 45 minutes. Remove pumpkin and let rest for 1 hour at room temperature.
          • Remove the skin. Transfer the flesh to a bowl. Using a handheld blender or regular blender, blend until smooth.
          • For storage: Place pumpkin puree in an air tight container.

          Refrigerate up to 1 week or freeze up to 6 months.

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            More Condiment Recipes

            Homemade Buffalo Sauce

            Thick delicious glistening Buffalo Sauce is perfect for wings and tailgate parties. This sauce is one of my favorites on my wings. My family has for year driven 45 minutes to eat at our favorite wings place. I have tried many different approaches to develop a solid Buffalo Sauce recipe and I believe I have figured it out. My family has responded to this recipe with excitement and compliments. This recipe is thick, smooth and just a bit spicy (just the way we like it). My youngest still believes it to be too hot but the rest of use are covered in the sauce with a plate full of bones in a very short time. I enjoyed making this recipe as it took many attempts and I hope you decide to try it to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have this sauce on your favorite chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to add or reduce the cayenne to your taste. We have a standard of heat on this and follow the recipe, but please not it is a bit spicy. Thanks for visiting and see you again soon.

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            In a non-stick pan: combine cayenne sauce, oil, garlic, onion, sugar and whisk. Cook on low-medium for 5-7 minutes. Remove the pan from heat source.

            1 large egg yolk

            In a small bowl: whisk egg yolk.

            In a separate small bowl: combine cornstarch, water and whisk until dissolved.

            Slowly add yolk mixture to the pan and whisk until smooth. I recommend whisking at the same time to prevent clumping.

            Serve immediately or stores in an air tight container (refrigerate for 3 days).

            Enjoy!

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            Homemade Buffalo Sauce

            Absolutely perfect homemade Buffalo Sauce that is restaurant quality and highly addictive.
            No ratings yet
            Prep Time 5 mins
            Cook Time 8 mins
            Total Time 13 mins
            Course Condiment, Sauce
            Cuisine American
            Servings 1 cup
            Calories

            Ingredients
              

            • 1 cup cayenne pepper sauce
            • cup canola oil
            • 2 tsp cornstarch
            • 2 tsp water
            • 1 tsp garlic powder
            • 1 tsp onion powder
            • 1 tsp granulated sugar
            • 1 large egg yolk

            Instructions
             

            • In a non-stick pan: combine cayenne sauce, oil, garlic, onion, sugar and whisk. Cook on low-medium for 5-7 minutes. Remove the pan from heat source and let rest for 10 minutes.
            • In a small bowl: whisk egg yolk. In a separate small bowl: combine cornstarch, water and whisk until dissolved. Slowly add yolk mixture to the pan and whisk until smooth. I recommend whisking at the same time to prevent clumping.
            • Serve immediately or stores in an air tight container.

            Refrigerate up to 3 days.

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              Keyword Authentic buffalo sauce, buffao wild wings copycat sauce, homemade buffalo sauce
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              More Condiment & Dip Recipes

              Homemade Remoulade Sauce

              Authentic smooth and delicious Homemade Remoulade is somewhere between a flavored mayonnaise and a Tatar sauce variant that is full of flavor on any budget. I love to smother a scratch-made Po Boy with a heaping serving of this mouthwatering sauce to take the lusciousness to the next level of taste satisfaction. Remoulade is a great mayo substitute or may be used as a condiment or dipping sauce and pairs very well with seafood, cold meats, and fried foods like French fries. I recommend you try it at least once to see for yourself how easy it is to make.

              Watch the video and follow the instructions below to have this tasty dip available in your home today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Check out my Beef Po Boy and cover it with this sauce and have yourself a NOLA time tonight. Thanks for visiting and see you again soon.

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              Place garlic, onions, parsley, green onion in a food chopper. Chop for 45-60 seconds until minced.

              Add the rest of the ingredients and blend until smooth.

              Place sauce in an air tight container. Refrigerate up to 2 weeks.

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              Share on social media