When I was a kid, I could eat the canned cranberry sauce right out of the can. As an adult, I can still eat canned cranberry sauce right out of the can. On occasion, however, I do like to make it from scratch with fresh seasonal cranberries.
When cranberries are in season, I buy them in bulk and freeze them since I use them to make various dishes: for wojape (which my family enjoys as a cranberry sauce alternative), for stuffing, cranberry jam, apple and cranberry pie, and obviously for cranberry sauce.
Cranberries freeze extraordinarily well; I have kept them in my freezer for as long as two years. Put them in a freezer bag, and keep them in the freezer until you are ready to use them.
WHY YOU’LL LOVE THIS RECIPE
- Easy to make
- Requires only 4 ingredients
- Tart and sweet flavor
- Adjustable ingredients
This recipe is very easy to make, especially if you are trying to make cranberry sauce for the first time. Some varieties are made with scallions or orange zest (and these are very delicious), however, I recommend keeping it simple for now. Fresh cranberries are very tart, so sugar and lemon juice are added to cut down the bitter flavor. You can add a little more sugar to taste.
MORE RECIPES LIKE THIS
Small or medium sauce pan – for cooking the cranberry sauce.
Wooden or silicone spatula – for stirring the cranberry sauce.
- 12 ounces (340g) fresh cranberries
- 1 cup (125g) sugar
- 1 cup (225ml) water
- 1 tbsp lemon juice
Heat the cranberries in a medium skillet with the sugar and lemon juice. Cook for 10 to 15 minutes on medium heat, or until all of the cranberries burst. Add the water and let the sauce simmer for another 5 to 10 minutes while stirring occasionally.
The sauce is ready when it takes on a chunky consistency. Serve hot or chilled. The sauce is good for seven days refrigerated.
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