Countless home across the nation are planning to open up a can of wiggly red sauce and throw it on a place with pride. Canned cranberry sauce is the norm in most homes where a turkey is served. But why work so hard on making all the homemade side dishes and pies and at the end just open up a can. Making your own cranberry sauce is really easy, it’s not too time consuming and even the most novice cook can make it. What makes it easy is that cranberries contain so much pectin (that stuff that makes jellies and jams thick) that you simply have to cook the cranberries and they will release their natural pectins and produce a jellied sauce. The flavor is so much fresher and bold.
Homemade cranberry sauce can be as simple as three ingredients – fresh cranberries, sugar, and water. Most canned cranberry sauces save money by using high fructose corn syrup. A lot of people try to avoid this sweetner. In all likelihood you, that HFCS comes from GMO corn, another reason avoid it. I use a non-GMO sugar to make my cranberry sauce.
For another take on this recipe, try my Ginger Ale Jellied Cranberry sauce.
- 12 oz fresh cranberries
- 1 cup sugar
- 1 water
- Bring the water and sugar to a boil in a large saucepan. Add the cranberries and bring back to a boil. Turn the heat down until the mixture is boiling gently. If you let the mixture boil too hard you may end up with a mess on your hands. Let this boil for about 7 minutes. When finished push the mixture through a sieve to strain out the skins. This will produce a sauce must like that in a can, expect with a better, fresher flavor. You can skip this step if you like chunky sauce.