Thanksgiving is not complete without cranberry sauce. To be honest, I don’t mind the canned version; but when it’s this easy to make at home with fresh cranberries, why buy cranberry sauce in a can?
This sauce starts with a cup of sugar and a cup of water. Turn the stove to medium heat and stir to dissolve the sugar. Bring to a boil. If you stopped right here you would have simple syrup.
But today we’re going for cranberry sauce, so add four cups of whole cranberries.
Stop and admire how pretty cranberries are. It’s okay, I’ll wait.
Okay. Return to a boil, reduce the heat to medium-low and simmer for 10 minutes, stirring frequently. The cranberries will start to burst and the sauce will start to thicken. This sauce comes together very quickly – this is what it looked like after about 5 minutes:
And after 10 minutes:
I’m an impatient cook so I like to help the sauce out a little bit, mashing berries here and there while stirring. This probably isn’t an essential step, but it’s fun.
Remove from the heat after 10 minutes; the sauce will thicken as it cools.
- 1 cup granulated sugar
- 1 cup water
- 4 cups whole cranberries
- Mix the sugar and water in a saucepan over medium heat. Stir until the sugar is dissolved.
- When the mixture comes to a boil, add the cranberries.
- Return to a boil, reduce heat to medium-low and simmer for 10 minutes, stirring frequently.
- Remove from heat. The sauce will thicken as it cools.