Cranberry sauce can be bought canned and left in can-mold fashion in the middle of your Thanksgiving table, or it can be made fresh and tasty. It’s not as hard as you might think!
1 bag cranberries (12 oz)
1/2 cup water
1/4 – 1/2 cup sugar
Bring water to a boil in a medium saucepan or a deep frying pan.
Stir in sugar until dissolved. The amount of sugar is based on taste. For a tarter sauce, use less sugar. For a sweeter sauce, use more.
Stir in cranberries.
Turn heat down to low. Let cranberries simmer for 6-8 minutes.
If you want a thicker sauce, leave cranberries on to cook for 10-12 minutes. Stir regularly and watch carefully to prevent sticking or scorching.
For basic cranberry sauce, that’s it, but try adding:
1 medium apple, chopped into small pieces (Honey Crisp apples taste best, if you can find them). Apple sweetens the sauce, so use less sugar if you are adding apple. Don’t put in until cranberry sauce is nearly done. If they only cook for a couple of minutes, they will retain their crispness.
1 medium pear, chopped into small pieces. Don’t cook. Stir in when sauce is done.
1/2 cup Walnuts. Stir in when sauce is done cooking.
1/2 cup Raisins. Stir in when sauce is done cooking.
1 medium orange, peeled and cut in small pieces. Stir in when sauce is done cooking.
Try any combination of the above, lessening the amounts for each thing added to make sure cranberries remain the main ingredient.