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Homemade Whole Berry Cranberry Sauce

by Michele Pesula Kuegler | November 23rd, 2016 | Recipes, Spreads & Sauces
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whole-berry-cranberry-sauceIt’s the day before Thanksgiving, and you may be in the rush of dinner planning. Baking desserts, prepping side dishes, defrosting the turkey are filling your afternoon. Why on earth would I suggest you add one more item to your to-do list when the list is long already?

Cranberry sauce is the one dish that I wholeheartedly advocate be homemade. First, when you make your own cranberry sauce you can control the amount of sugar in the dish. I find that so many canned sauces are painfully sweet. Second, this dish can be made in under ten minutes, literally. Third, you can add other flavors, if you like. Fourth, it’s almost fool-proof. If it weren’t for the fact that it involves boiling hot liquids, you probably could ask your three year old to make it.

So, now that I’ve made my case for homemade cranberry sauce, do you have fresh cranberries on hand? If not, don’t go to the store. It will be crazy there. What I’d suggest is that you bookmark this recipe and make it over the weekend to go with your leftover turkey or try it for your next Sunday dinner. (Cranberry sauce pairs well with pork and chicken; it doesn’t need to be paired with turkey exclusively.)

Ready to begin? Here we go!

Homemade Whole Berry Cranberry Sauce

Serves 4
The easiest side dish for a holiday dinner


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Cook Time
10 min

Total Time
10 min

Cook Time
10 min

Total Time
10 min

Ingredients
  1. 1 cup water or cranberry juice
  2. 1/2 cup sugar
  3. 12 oz. package fresh cranberries
Instructions
  1. Combine juice or water and sugar in a medium saucepan over high heat.
  2. Stir continuously until sugar is dissolved.
  3. Add cranberries; stir occasionally, until it returns to boiling.
  4. Reduce heat to a gentle boil, stirring occasionally until cranberries begin to burst, about 5 minutes.
  5. Remove from heat to cool.
  6. Transfer to a covered container, and refrigerate until fully chilled.
Notes
  1. Orange zest, cinnamon, or nutmeg makes a fine addition of flavor for those who prefer.
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