Prep 5 mins
Cook 15 mins
So much better than canned! You can adjust the amount of sugar (up to 1 cup) according to your preference. My mother and grandmother made this the same way for as long as I can remember.
- Bring water and sugar to a boil in a 2 quart saucepan.
- Rinse berries and add to gently boiling water.
- Bring back to a boil and simmer gently about 10 minutes until most of the berries have popped.
- Cool slightly in pan and then pour into an attractive bowl for serving.
- Refrigerate several hours before serving.
I have almost always made my cranberry sauce this way, but this is the only recipe I could find on Food.com that matched what I usually do. This year, I made it with orange/mango juice rather than water as the base and added cinnamon, nutmeg, a tiny bit of cloves and some cardamom as it was almost done cooking. I also let it cook quite a while to reduce the sauce without having to add cornstarch. Thanks for posting!
Why did I never even think of making my own cranberry sauce before? So easy, so much better tasting and healthier . I just cooked on low a little longer and it thickened up nicely and the cranberry skins were tender enough to not be noticeable. I had a tiny bit of fresh squeezed OJ and stirred that in at the end. My hubby loved it. Also yummy spread on sweet potato scones then topped with Greek yogurt mixed with some honey for afternoon tea. Thanks for sharing.
Very good!! I used frozen cranberries and just made a half recipe. Also I added a teaspoon of corn starch to thicken it a little and cut back on the sugar, actually i used splenda. Thanks for posting an easy quick one!!