Fresh Cranberry Sauce
"So much better than canned! You can adjust the amount of sugar (up to 1 cup) according to your preference. My mother and grandmother made this the same way for as long as I can remember."
photo by Derf2440
- Ready In:
- 20mins
- Ingredients:
- 3
- Serves:
-
6-8
ingredients
- 1 (12 ounce) bag cranberries (I prefer Ocean Spray)
- 1 cup water
- 2⁄3 - 3⁄4 cup sugar (depending on tartness desired)
directions
- Bring water and sugar to a boil in a 2 quart saucepan.
- Rinse berries and add to gently boiling water.
- Bring back to a boil and simmer gently about 10 minutes until most of the berries have popped.
- Cool slightly in pan and then pour into an attractive bowl for serving.
- Refrigerate several hours before serving.
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Reviews
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I have almost always made my cranberry sauce this way, but this is the only recipe I could find on Food.com that matched what I usually do. This year, I made it with orange/mango juice rather than water as the base and added cinnamon, nutmeg, a tiny bit of cloves and some cardamom as it was almost done cooking. I also let it cook quite a while to reduce the sauce without having to add cornstarch. Thanks for posting! -
Why did I never even think of making my own cranberry sauce before? So easy, so much better tasting and healthier . I just cooked on low a little longer and it thickened up nicely and the cranberry skins were tender enough to not be noticeable. I had a tiny bit of fresh squeezed OJ and stirred that in at the end. My hubby loved it. Also yummy spread on sweet potato scones then topped with Greek yogurt mixed with some honey for afternoon tea. Thanks for sharing. -
Very good!! I used frozen cranberries and just made a half recipe. Also I added a teaspoon of corn starch to thicken it a little and cut back on the sugar, actually i used splenda. Thanks for posting an easy quick one!! -
Delicious and simple. I chose this to get my picky dh to eat homemade instead of canned. And it worked! I also mashed the berries through a sieve to get a smooth sauce.
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My Mom made the very same recipe for years, but added a step to it and mashed all of the popped berries through a sive, to make the jellied kind of sauce, then throwing the hulls away. She used 1 cup of sugar. One can pour it directly into a pretty mold, and let it set up in the refrigerator overnight for a pretty display for dinner. Nice, and very good.
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RECIPE SUBMITTED BY
joan in CNY
syracuse, ny
I am now a full time homemaker, having retired from a career in Market Resarch for over 20 years-a profession I entered after raising 4 children. Why this field after a degree in Music Education? Who knows? It just appealed to me and the hours were right at first when my children were still at home. I eventually went full-time, but last year decided to retire and join my husband who is a retired engineer. We have had a computer for over six years now and I love getting new recipes off the internet. I print them out and have a three ring binder full of them. Some of them prove to be duds, but most are keepers.
