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
