Fresh Cranberry Sauce

cranberry sauce

 

1 cup water

1 cup sugar

1 12-oz. package frozen cranberries, thawed, rinsed, and drained

 

Bring water and sugar to boil in a medium pan.

Add cranberries and return to boil.

Reduce heat and boil gently for 10 minutes, stirring occasionally.Remove from heat when berries have popped open.

For whole berry sauce – Cool completely at room temperature.

For chunky sauce, smash the berries with a wooden spoon. Then cool completely at room temperature.

For smooth sauce, press the berries through a seive, then cool completely at room temperature.

Refrigerate until serving.

The cranberry sauce gets thicker as it cools, and even thicker when refrigerated.

Makes 2 ¼ cups

 

 

 

 

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