Prep 1 min
Cook 2 mins
I prefer the taste of this recipe as opposed to canned cranberry sauce. The recipe comes from our favourite cookbook, Better Homes and Gardens, Cooking for Two.
- 1⁄2 cup sugar
- 2 inches cinnamon sticks
- 1 cup fresh cranberries or 1 cup frozen cranberries
- 1⁄4 cup water
- Combine water and sugar in a small saucepan.
- Add cinnamon.
- Bring to a boil, stirring till sugar dissolves.
- Add cranberries and boil rapidly till berries begin to pop, about 2 minutes.
- Remove cinnamon.
Quick, easy and good. Is there anything else? My DD made this without changes. We liked it but wanted it to be more jell-like so I put it back on the burner for about 5 more minutes. More berries popped, the pectin was released and it was delish. The cinnamon is a really nice touch. Edit: This has become my DD's speciality at Thanksgiving.