Today I’m going to show you how to make a basic cranberry sauce, as well as how you can come up with your own variations.
Cranberry sauce is so ridiculously easy to make, and it puts that canned stuff to shame.
12 ounces fresh cranberries
½ cup water
1 cup sugar
- The first thing you’ll need is 12 ounces of fresh cranberries, and you’ll want to place them into a colander.
- Then you’ll want to rinse your cranberries underneath cool water, and then sort through them and feel for any soft or squishy cranberries like this one. Toss those out.
- Then we’ll place the cranberries into a saucepan for which you have a tight fitting lid. But of course you don’t actually need your lid quite yet.
- Then you’re gonna pour in 1 cup of sugar, and if you want to do a variation on this you could replace it with all brown sugar, or do half and half brown sugar and white sugar.
- Add in 1/2 cup of water.
- We’ll pop our lid on and then get this heating over medium heat.
- Now you can pop the lid off and give this a stir, but you’ll want to keep that lid on because after a few minutes the cranberries are going to start to pop.
- If we take a quick peek inside you’ll see it’s come to a simmer.
- You want to keep simmering just like this until the cranberries pop.
- I don’t know if you can hear that popping, but it’s there, so we’ll go ahead and turn off the heat, and then you can use an immersion blender or a regular blender to blend this up, and you can either get it totally smooth or leave chunks if that’s what you like.
- You can serve cranberry sauce up warm, which is actually how I prefer it, or you can transfer this to a bowl and put it in the fridge and serve your sauce chilled.
- You’ll need 12 ounces of rinsed cranberries into a saucepan, and then you can swap out the water with different liquids.
- Orange juice is a super popular option as well as apple juice and even red wine.
- Pour that in, and then for our sugar options on this one I’m gonna use half white sugar and half a cup of brown sugar.
- Mix this in.
- You can go traditional with ground ginger or like cinnamon, nutmeg, and cloves, or you can add a little kick to things with jalapeños or even a chipotle pepper. I’m gonna go with 1/2 teaspoon of ground ginger for this one. So it’s like a cran-orange-ginger.
- Then just like before we’ll pop a lid on and bring it to a simmer over medium heat.
- Once they pop we can puree.
- Your Cranberry Sauce is ready!