Sauces · Sides

Homemade Cranberry Sauce

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What would Thanksgiving be without homemade cranberry sauce? It’s the quickest & easiest dish to make, and tastes soooooo much better than canned. You can even make it a day or two ahead of time. Go ahead & make a test batch now, and see how easy it really is! You’ll find a printer-friendly version of the recipe at the bottom of this page.

I took advantage of the early cranberries that are in the grocery store now to make this batch. It’s destined for Cranberry-Orange Pork Roast

Ingredients:

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1 (12-oz) package of fresh cranberries

1 cup sugar

1 cup water

Preparation:

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1.) Carefully pick through the berries, removing any that have gone bad & checking for stems or other stray matter. Then rinse & drain the berries. Most times, I find a few berries that have gone bad, but not this time. I did find some stems, though.

2.) Combine sugar & water in a medium saucepan. Bring to a boil, and stir until sugar is dissolved.

3.) Add the berries. Bring to a boil once again, and then turn down to a gentle simmer. (Keep a close eye on the pan, because this stuff is pretty messy if it boils over. And then you’d have to start all over. ) Cook for 10 minutes, stirring occasionally. Most, if not all, of the berries will have popped open. (Please forgive the weird cranberry color in these photos – and if you know what I did wrong to make it look like this, please leave me a comment.)

A gentle simmer looks like this:

4.) Remove from heat. Allow to cool to room temperature before refrigerating. Keeps for up to two weeks in the fridge, although I think it’s at its best if eaten within a few days of making it. That’s it! It really is that easy!

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Homemade Cranberry Sauce


Ingredients

1 (12-oz) package of fresh cranberries
1 cup sugar
1 cup water

Directions


1.) Carefully pick through the berries, removing any that have gone bad & checking for stems or other stray matter. Then rinse & drain the berries.
2.) Combine sugar & water in a medium saucepan. Bring to a boil, and stir until sugar is dissolved.
3.) Add the berries. Bring to a boil once again, and then turn down to a gentle simmer. (Keep a close eye on the pan, because this stuff is pretty messy if it boils over. And then you’d have to start all over. ) Cook for 10 minutes, stirring occasionally. Most, if not all, of the berries will have popped open.
4.) Remove from heat. Allow to cool to room temperature before refrigerating. Keeps for up to two weeks in the fridge, although I think it’s at its best if eaten within a few days of making it. That’s it! It really is that easy!

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