Fleur de Lis

Fleur de Lis

Follow by Email

Friday, November 23, 2012

"No Line From a Can" Cranberry Sauce


I've made cranberry sauce with nuts, with other fruits, with zest of orange and lemon. This year I went easy smeasy simple. And it was simply Perfection. 

1 bag of fresh cranberries, washed and sorted to remove any bruised fruit
1 cup water
1 cup sugar

Bring water and sugar to a boil in a medium saucepan and add cranberries. 

Reduce heat to simmer and let cranberries burst and cook down for about 15 - 20 minutes. Remove from heat. Either chill or serve at room temperature.

2 comments:

  1. 100x better than canned!! I used less sugar, took the berries out after they had popped and were tender, then reduced the liquid in the pan to make a syrup. Seriously, the canned stuff is history!

    ReplyDelete
  2. Thanks JuJu! I will never buy canned again!

    ReplyDelete