Cranberry Sauce

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This is really fast and easy, and tastes a lot like canned sauce, especially if you strain it.  If you don't want it to taste like canned, add some more stuff it it.  The photo is a shot of Thanksgiving leftovers, with a jar of the sauce on the left.  That's gravy in the measuring cup.
1 cup sugar
1 cup water
4 cups fresh or frozen cranberries (12-oz pkg)
1. Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2. At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools. Cranberry sauce base makes 2-3 cups, depending how long you reduce the sauce.
Options: Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice. Consider pineapple.

Made plain sauce Nov 08 - nice and tart, but would be better with citrus and a hint of spice.  Fast and easy.


Member since Sep 2007

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