Who here likes cranberry sauce?
Who here does not like cranberry sauce?
Who here has tried making their own homemade cranberry sauce and still doesn’t like it?
It is actually very easy to make, and I didn’t realize that until looking up a recipe. And the homemade version is really good compared to the canned cranberry jelly sauce version.
Honestly, I was starting to like a little of that canned jelly version with the dry Thanksgiving turkey meat. But I don’t think I can eat the canned jelly kind anymore now that I’ve tried this homemade cranberry sauce.
Challenge: If you’ve never made your own whole berry cranberry sauce, please do! And let us know how you like it 😉
This would be a fun recipe to try with your kids. When the berries start boiling in the water/sugar mixture, they kind of pop. And when they start to expand, find a darker cranberry and see if there are any light lines on it. They might look somewhat like the planet Saturn, with a ring around them.
Cranberry Sauce with Whole Berries
- 1 C. water
- 1 C. granulated sugar
- 1 (12 oz) bag fresh or frozen cranberries, rinsed and drained
- Stir water and sugar together in a medium saucepan. Bring to a boil.
- Add the cranberries. Let the water come to a boil again, then reduce heat to medium and let boil for 10 minutes.
- Reduce heat to low, and use a lid to mostly cover the saucepan, but allow a crack for the hot steam to get out. Let simmer this way for 10 minutes.
- Remove from heat. Cover completely with the lid and let cool to room temperature.
- Store the leftover sauce in the refrigerator until ready to serve.
*Inspired by THIS recipe.