I’m going to be honest.. Cranberry sauce for me was always served in a can. Up until a very short time ago, I thought that was the only way it could be made and I never questioned it.
But let’s get real (pun intended), it’s 2015 and we eat enough things from a can!! So, I decided to delve into the world of homemade cranberry sauce, and I was pleasantly surprised at how simple it really was.
Simple, like you do no work. It’s actually easier to make this sauce than it is to get that other stuff out of the can. And it looks soooo pretty, which makes for #topnotch Instagram posts of your Holiday table.
I know, I know. I’ve thought of everything.
So about the ingredients; cranberries, sugar, and water. That’s it. That’s all that goes into making this stuff. But your grandma probably still uses the canned stuff and hasn’t discovered this, so offering to make it as your dish will not only impress; but get you out of doing anything else.
“Hello, have you tasted that sauce? I’ve put enough hours in the kitchen today.”
Basically, just throw all of them into a sauce pot.
Omg. So hard.
Bring to a rolling boil.
Let it do this for about 10 minutes, and…
I mean, it’s really that easy. And it tastes remarkably similar to the stuff in the can, but like.. with some added pride.
Not to mention, it spreads well; perfect for some thanksgiving leftover recipes that I may or may not be making for you.
SIDE NOTE: Some cranberries tend to pop. It’s not universal and seems to be with ones that are harder (mine were relatively soft). Just keep that in mind, and maybe throw on a lid to be safe.
2 cups fresh cranberries
3/4 cup white sugar
1/4 cup brown sugar
1 cup water
Toss all ingredients into a sauce pot and bring to a boil. Let cook for about 10 minutes or until cranberries have broken down.
Best served chilled.