There aren't many recipes that are easier than making homemade cranberry sauce. It's "real food" and it's tastier than the stuff in the can. With Fall officially here and Thanksgiving right around the corner, cranberries will soon be appearing in the produce bins at great prices. Cranberries freeze beautifully and don't need to be thawed to make this (and many other) recipes. Grab several bags when they're on sale and pop them straight into the freezer, bag and all. You'll want them to make this sauce throughout the year.
One of my favorite ways to eat this cranberry sauce is to spice it with cinnamon and nutmeg and then stir it into homemade yogurt.
Homemade Cranberry Sauce (and variations)
1 12-oz. bag fresh or frozen cranberries
1 cup sugar
1 cup water
Place all ingredients in medium saucepan.
Stir and bring to a boil. Reduce heat and simmer for 10 minutes or until nearly all of the cranberries have popped open.
Remove from heat and transfer to serving bowl or canning jars. Let cool to room temperature, then refrigerate. Sauce will thicken as it cools.
- If you like the gelled kind of sauce better than the whole berries, then place cooked sauce (preferable at room temperature) into a blender or food processor and process until smooth.
- Add any or all of the following, per your own taste:
Pumpkin Pie or Apple Pie Spices
Blueberries (fresh or dried)
Pecans or walnuts
Brown sugar instead of white sugar
Sucanat or natural cane juice crystals instead of white sugar
This post was written in conjunction with the Real Food Deals carnival at Premeditated Leftovers. Please visit by clicking HERE to read about other Real Food Deals and recipes.