Wednesday, November 21, 2018

Traditional Cranberry Sauce

© Can Stock Photo / margo555

With the holiday season coming up there's no need to buy canned cranberry sauce with its high fructose corn syrup and other additives you may not want when it's so easy to make it yourself, just like Rosie did. You can also save time on turkey day by making it the day before and allowing it to chill overnight.



   3 cups fresh cranberries
   1 cup sugar
   1 cup water

Place cranberries in a colander or strainer and wash thoroughly, removing any damaged berries. Set aside.

Pour water into a 2 quart saucepan and place over medium high heat. Add sugar and stir until dissolved. Bring to a boil and add cranberries. Reduce heat to medium, stirring occasionally until cranberry skins begin to pop. Keep stirring for several minutes. If a smoother sauce is desired, keep stirring until most of the skins have popped. Remove from heat and set aside. Sauce will thicken as it cools. Refrigerate sauce once it reaches room temperature.

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