This homemade cranberry sauce recipe is so easy there’s no excuse for serving your guests that congealed, canned-shaped cylinder of yuck at Thanksgiving dinner this year.
What is with that canned cranberry sauce anyway? It tastes like it came over on the Mayflower. How did it ever get to be a part of our American tradition? The Native Americans introduced the Pilgrims to cranberries, but I don’t think that stuff was on the menu at the first Thanksgiving.
So here’s the recipe. You won’t believe how easy it is, and it will surely impress your guests.
Cranberry Sauce Recipe
Ingredients
1 12 oz. bag of fresh cranberries
1 cup of sugar
1 cup of water
Instructions
Place all the ingredients in a sauce pan. Bring to a boil then simmer for 10 minutes, stirring occasionally, until all the cranberries burst, sugar is dissolved and sauce starts to thicken. There will be a little white foam on the surface. Skim it off as well as you can and cool. Store in the fridge until ready to eat. This is something you can make the day before Thanksgiving.
Now serve your cranberry sauce to your guests and watch as they’re amazed to learn cranberry sauce doesn’t naturally occur as a gelatinous, purple log.
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