I love cranberries and I love cranberry sauce with whole cranberries. The only problem is the amount of high fructose corn syrup in canned versions. I’d never made my own until a few days ago, I think because in my head I thought it was complicated.
Those of you who have made it can stop laughing now. Thank you.
It couldn’t be simpler and fun to make (mostly because the cranberries pop as they cook). Here’s a basic recipe to get you started:
- 1/4 cup orange juice
- 1/4 cup water or unsweetened cranberry juice (100% cranberry juice)
- 3/4 cup to 1 cup sugar
- 12 oz (1 bag) whole, raw cranberries
Wash cranberries. Bring juice and water to a boil, add sugar and stir until sugar dissolves, then add cranberries, bring to a boil, reduce heat to medium and cook for 15 minutes, no more. Remove to a tempered glass dish or mold, cover and refrigerate for 12 hours. What you’ll have is a nice thick cranberry sauce with whole cranberries. You can add different things for a variety of sauces: pecans, orange rind, apples, walnuts, blueberries, cinnamon, nutmeg, currants.