Cranberry sauce is so simple and inexpensive to make, there is no reason to buy it canned besides convenience.
Prep Time5 mins
Cook Time9 mins
Total Time14 mins
- 12 oz Cranberries, whole
- 1 cup Sugar Raw cane sugar or sugar made from sugar beets will work best
- 1 cup Water
Combine the ingredients in a 2 quart sauce pan and stir.
Bring to a boil, and start a 9-minute timer.
Stir every minute or so to prevent sticking, reducing heat to keep the foam down while maintaining a boil. The shells of the berries will begin to "pop" after a minute or so. Late in the 9 minutes, the boil will become a hard simmer.
When the timer goes off, immediately remove from the heat and stir. Allow to cool before pouring into a glass bowl or dish.
Chill and serve.
- If you prefer the smoother "jellied" sauce, after cooling purée the sauce with a stand blender or immersion blender.
- Suggestions include replacing some or all of the water with bourbon, rum, champagne, better orange juice, or ading chopped pecans or walnuts, cloves, star anise, or orange zest.