Cranberry sauce will always have a spot on our Thanksgiving table, as a counter to the rich, starchy sides that round out the rest of the menu. Adding welcome tart-sweet flavor with a zing of acid, it’s an all-star side that’s so simple to throw together.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 2 cups |
Ingredients
- One 340-gram bag fresh or frozen and defrosted cranberries (about 3 cups)
- 1 cup (200 grams) granulated sugar
- 1/2 teaspoon kosher salt
Instructions
- In a medium saucepan, stir together the cranberries, sugar, salt and 1 cup (250 milliliters) water. Bring to a low boil over medium heat. Boil until the berries begin to pop and the mixture gets thick and jammy, 10 to 15 minutes. Using the back of a wooden spoon, mash some of the cranberries against the side of the pot leaving some berries whole.
- Remove the cranberry sauce from the heat and allow to cool to room temperature before transferring to a resealable container and storing in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 231 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Sugar | 53 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 237 mg |
Reviews
I love this recipe. I have made three batches of this sauce with plans of making a fourth. Thank you Mary!
Loved this very easy to make and very versatile recipe. I often add something like chopped oranges, raisins, even chopped tart apples, etc., just for something different. Such a welcomed alternative (or addition) to canned jellied cranberries. Thanks, Mary!
Too blah. Needs cinnamon, cloves, allspice, grated orange zest, etc., and a cup of cranberry or pomegranate juice. I’ll keep using my own recipe.