Preparation Time: 5 minutes
Cook Time: 15 minutes
Servings: Yields 2 1/4 cups or 9 servings
In this cranberry sauce recipe, a cup of water is used as a base ingredient. For additional flavor, you can opt to replace it with a blend of 1/2 cup orange juice and 1/2 cup water, as the citrus notes complement the cranberries nicely. If you prefer less sweetness, reduce the sugar by starting with half the amount and slowly add more if necessary. However, remember to decrease the amount of water proportionately.
Ingredients:
- 1 cup (200g) sugar
- 1 cup (250ml) water
- 4 cups (one 12-ounce package) fresh or frozen cranberries
- Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice
Instructions:
Rinse the cranberries in a colander carefully, discarding any damaged or bruised ones.
Combine the water and sugar in a saucepan and bring the mixture to a boil over high heat, stirring until the sugar dissolves.
Add the cranberries to the pot and return it to a boil. Lower the heat to let it simmer for 10 minutes or until most cranberries burst.
Upon the bursting of the cranberries, optional ingredients can be included to enhance the sauce. Try adding 1/2 cup chopped pecans or a bit of orange zest. Raisins, currants, or blueberries can increase sweetness, while classic holiday spices like cinnamon, nutmeg, or allspice introduce warmth. Start with a pinch and adjust to taste.
Remove the pot from heat and let the sauce cool at room temperature. Then, transfer it to a bowl and refrigerate. Note that the sauce will thicken further as it chills.
We welcome any personal twists to the recipe. Leave a comment to share your unique modifications!