This Cranberry Sauce is so easy to prepare. Made using whole cranberries, sugar and water or for a new twist, replace the water with orange juice. Bring it to a simmer and let it cook for 10 minutes, cool and refrigerated. It’s that easy!
Cranberries are usually in season in the fall. Cranberry sauce can be made a few days ahead of time, as it keeps refrigerated for up to 10 days. Note that frozen whole cranberries are also available for part of the year.
In addition to the cranberry sauce, please try some of our other recipes:
Stuffing
Roasted Whole Chicken
Baked Butternut Squash
If you like our Cranberry Sauce recipe, please let us know by commenting or star rating it. We always appreciate hearing from you. Plus the star ratings helps us develop our website through google search. Thanks ~ Karol
Information Link: Cooking Terms and Definitions from Simple Recipes by Sara Bir: An A-Z Guide to Cooking Terms and Definitions
Easy Cranberry Sauce
Equipment
- saucepan
Ingredients
- 12 ounce bag fresh or frozen cranberries
- 1 cup white sugar
- 1 cup water or orange juice
Instructions
- Rinse the fresh cranberries and discard any that are overripe.
- Over medium heat, mix the water (orange juice) and sugar in a medium saucepan. Stir in the cranberries and cook until they start to pop, about 10 minutes
- Remove from heat and place in a container. It will thicken as it cools. Refrigerate.
