Whole Cranberry Sauce

What's a turkey dinner without cranberry sauce? Fresh, homemade sauce is very easy to make and is definitely superior to the canned stuff.

Prep Time10

Cook Time15

Cooling35

Total Time1

Servings:

Calories: 93kcal

Author: Terri @ that's some good cookin'

Rinse cranberries in a sieve under cool running water. Drain. Pick over cranberries, removing any soft or damaged berries.
Put cranberries, water and sugar together in a medium sauce pan. Stir to combine. Heat over medium high heat until bubbly.
Lower the heat to medium low and cook, stirring occasionally, for about 10 minutes until the sauce has thickened.
If the cranberries splatter while they are cooking, set a pot lid at an angle on the pot so that it will catch the splatters while still allowing steam to escape. Some berries will not pop open. You can leave these as they are or pressing them against the side of the cooking pot with the back of a spoon.

For something a little different try this very delicious Cranberry Compote.
Use fruit juice in place of water. I have used orange juice and like the subtle flavor that it brings. Choose whatever fruit juice you like or have on hand.
Add a sprinkle of cinnamon or nutmeg to the sauce before cooking.
Add other fruits to the sauce such as an apple, orange, or pear. Cook as directed above.