Cranberry sauce is that wonderful accompaniment to our traditional turkey dinners during holidays.
There is something about the sweet tangy taste of this sauce that works so well with turkey. It’s great on sandwiches with leftovers too!
Don’t think this recipe should be stored away until holiday dinners. Any time you serve turkey it works. Try it with pork too.
Cranberries are incredibly healthy for us and great to eat on a regular basis. They perform wonders for our urinary tract and are great for overall health as well. Use cranberries whenever you can.
I often buy a bag of fresh cranberries and freeze them. They freeze really well and are always there when you need a cup or two for cranberry sauce or to add to muffins.
Homemade cranberry sauce is a cinch to make and tastes so much better than the canned variety, in my opinion anyway. Just a few simple ingredients cooked together for a few minutes and it’s ready. It can be made a few days ahead to make turkey cooking day a bit less frantic.
The butter at the end gives the cranberry sauce a nice shiny look and a bit of a richer taste.
Homemade Cranberry Sauce
- 8 to 12 ounces cranberries, fresh
- 1/2 cup water
- 2 to 3 tablespoons sugar
- 2 to 3 tablespoons butter
- Simmer the cranberries in the water for several minutes. When cooked rub the mixture through a sieve if you want the sauce to be less chunky (but leave it if you want some whole berries through it and see below). Add sugar to taste and the butter. Stir to mix through.
- For an chunkier sauce make a syrup of water and sugar. Drop in the cranberries and cook until it becomes a thick mixture. Add the butter at the end and stir to mix in.
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