Prep 5 mins
Cook 15 mins
Out of Cook's Country
- Bring sugar, salt, water to boil in medium pan.
- Add Cranberries and simmer until 2/3 of the berries have burst (about 5 min).
- Transfer to a bowl and cool completely.
- Will save for up to a week in fridge.
Original recipe calls for sugar not Splenda. Author should have made a note of this.
I'm sorry to say that mine came out inedibly bitter. I have added the equivalent of 1-2/3 cups of Splenda packets to it, and it is a lot less bitter, but not "Sweet/Tart, just as cranberry sauce should be," although it has jelled nicely. I may have to throw the whole batch out.
I also followed the recipe to the letter, and I am a very experienced cook.
*Exactly* what I was looking for. A basic sauce that didn't call for oranges or orange zest, or anything else. This is a wonderful recipe. Sweet/Tart, just as cranberry sauce should be. I'm not sure the purpose of the salt, but I threw it in anyway. :) Thanks for posting IsisShuru.