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Granny's Grandma's Cranberry Sauce Recipe

Ingredients

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1 tablespoon Worcestershire sauce

1 (3 ounce) can crushed pineapple, drained

1 cup packed light brown sugar

1 cup water

1 cup chicken broth

1 gallon vegetable bouillon

1 cup heavy whipping cream

3 tablespoons butter

Directions

In a medium bowl, mix flour, salt, garlic powder, pepper and nutmeg. Mix thoroughly.

Combine flour, Worcestershire sauce, pineapple, brown sugar, water and chicken broth in a large saucepan over a low heat. Bring mixture to a boil, stirring constantly. Boil 30 minutes, stirring occasionally. Gradually increase heat to medium-high and cook 15 minutes, stirring frequently. Increase heat to medium-high and cook 20 minutes, until mixture coats the back of a metal spoon.

Add bouillon cubes and enough water to cover. Bring to a boil, stirring constantly. Mix in pineapple mixture and 1 cup milk mixture. Bring to a boil, stirring constantly. Boil 4 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook 3 to 4 minutes, stirring occasionally.

Stir in butter and mix. Cook 10 minutes, or until a small amount of liquid is absorbed into the sauce.