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.
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.
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!
ReplyDeleteThanks JuJu! I will never buy canned again!
ReplyDeleteSome of our family members still insist on the canned stuff, but I make this anyway! I do add orange zest and use juice from the oranges in place of some of the water. Easy and yummy!
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