I can officially add cranberry sauce to my list of things that are deceptively easy to make from scratch, yet for unknown reasons I’ve always bought the ready-made version. For whatever reason I thought I would give it a whirl this year, although I still bought the canned stuff just in case the homemade didn’t turn out. It tastes SO much better than canned. And I love canned cranberry sauce. In fact, I should mention that I absolutely love pretty much anything cranberry. I drink Trader Joe’s sparkling cranberry juice like it’s water. And every year on Thanksgiving, I think I eat at least a can’s worth of cranberry sauce.
I just can’t get over how simple it was to make my own sauce. I think I’ll be making this a lot more, just to enjoy the sweet-but-tart wonderfulness on a regular basis. I pretty much just followed the instructions on the bag of cranberries, although I cut the sugar back a little and dissolved it in the water to lower the sweetness. I considered adding a little lemon juice, but it’s not even necessary. It is taking all of my willpower not to eat the entire container that is cooling in my kitchen as I write.
Simple cranberry sauce
- 1 12 oz bag fresh cranberries
- 1 c water
- 3/4 c raw sugar
- Add sugar and water to a medium saucepan and bring to a boil. If you like your cranberry sauce sweeter, use a full cup of sugar.
- Wash cranberries thoroughly and make sure there are no stems attached to any of them.
- When water boils, add cranberries. Bring back to a boil and cook for about 10 minutes, stirring occasionally.
- Sauce is done when all skins have cracked and berries have lost their form. Cool completely, then refrigerate to serve chilled.
If you are making this for Thanksgiving, it’s a simple dish that you can easily prepare up to a couple of days before your dinner. Enjoy!