Description
A simple and classic homemade cranberry sauce recipe that is sweetened naturally and cooked to perfection with fresh or frozen cranberries. This versatile sauce is perfect for holiday meals or as a tangy topping for your favorite dishes.
Ingredients
Syrup Base
- 1 cup granulated sugar (or 3/4 cup honey, maple syrup, or coconut sugar, plus more to taste)
- 3/4 cup water (preferably filtered)
Cranberries
- 12 oz fresh or frozen cranberries
Instructions
- Rinse Cranberries: Place cranberries in a bowl of water. Discard any cranberries that float to the surface or appear shriveled, squishy, or discolored. Drain the cranberries well before proceeding.
- Melt Sugar: In a large saucepan, combine sugar (or your choice of syrup) and water. Heat over medium heat, stirring until the sugar dissolves completely.
- Add Cranberries: Add the cranberries to the saucepan and bring the mixture to a gentle boil. Reduce heat to low and simmer uncovered, stirring occasionally, until the cranberries burst and the sauce thickens, about 12-15 minutes.
- Sweeten to Taste: Taste the sauce and add additional sweetener if desired. Remove from heat and allow the sauce to cool to room temperature before serving.
Notes
- You can adjust sweetness by adding more honey, maple syrup, or sugar according to your preference.
- For a smoother sauce, you can mash the cranberries during cooking or blend lightly after cooling.
- This cranberry sauce can be stored in the refrigerator for up to 2 weeks.
- Use fresh or frozen cranberries interchangeably; no need to thaw frozen cranberries before cooking.
