To be perfectly honest, the canned cranberry sauce always terrified me a bit. I could never bring myself to eat something that took on the form of its packaging. I mean, once out of the can, the sauce always stood upright, with the can ridges and all. Ummn…no thanks…I’ll pass (I’m such a cranberry sauce snob).
Over the past couple of years, I have hosted Thanksgiving dinner for my in-laws. The best part was that they never put any of the delicious berries on their plates. Why was that the best part? Because that always left more cranberry sauce for me!
- 1 cup sugar
- 1 cup water
- 4 cups fresh or frozen cranberries
- Optional: pecans, orange peel, cinnamon, nutmeg, allspice
- Wash and pick over cranberries.
- In a saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar.
- Add cranberries to the saucepan and return to a boil.
- Reduce heat and simmer for 10 minutes or until cranberries burst.
- Once the berries begin to burst, feel free to mix up the recipe with any of the optional ingredients listed above.
- Remove from the heat and cool completely. Then chill in the refrigerator. The sauce will thicken as soon as it is cool.
I hope you enjoy it as much as I will this year!