I don’t know about you, but I grew up eating the cranberry sauce from a can. You know the kind where you can see the lines from the can indented in it. Yes, that is the cranberry sauce that made an appearance at our Thanksgiving table every year.
Because of this I grew up thinking that I did not like cranberry sauce, but really it was just the canned cranberry sauce that I did not like.
It was not until I made my own homemade cranberry sauce that I discovered that I actually enjoyed it. I realized that cranberry sauce could be good.
And not only does homemade cranberry sauce taste so much better, it is actually quite easy to make.
There are a lot of versions for homemade cranberry sauce with extra ingredients added in, but I like to keep it simple and basic.
One of the things I like about homemade cranberry sauce is that you can make it ahead. This can easily be made several days before Thanksgiving, which is always nice during the busy holidays.
If you have never tried making cranberry sauce you really should give it a try.
Do you like cranberry sauce? And if your answer is no, have you ever tried the homemade kind?
Homemade Cranberry Sauce
Skip the can of famous canberry sauce and make it at home.
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 1 (12 ounce bag) fresh cranberries
Instructions
- In a pan bring sugar, water, and salt to a boil.
- Stirring occasionally until sugar is dissolved.
- Stir in the cranberries and reduce heat to a simmer.
- Stir until sauce is thickened and cranberries begin to break open.
- This takes about 15 minutes.
- Cool to room temperature for at least 1 hour before serving. This will thicken some as it cools.
- Serve and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 103Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 67mgCarbohydrates: 27gFiber: 1gSugar: 26gProtein: 0g
Nutritional values are approximate and aren't always accurate.
Cranberries are just too good to only have with your Thanksgiving dinner. We have them often…as a matter of fact, we’ll have them tonight with a wild rice casserole. Another thing…cranberries are good and good for you!
I love having fresh cranberry sauce–but 3 out of 4 of our family LOVE the stuff from the can! *sigh*
I make cranberry sauce, but I use orange juice instead of water. 1 c. juice, 1 c. sugar, 1 bag cranberries.
I made homemade cranberry sauce for the first time this year and it is so good. I doubt I will ever buy the canned stuff again.
I may try this! How long can you keep in the fridge before you serve it?
@Mrs H in WV, I usually make it 2 days in advance but you could probably do it 3 or so.
It is so easy to do, I love it. My mom told me that my grandma (her mother in law) used to make her own, but then use a can as a mold for the shape. It cracks me up thinking of it when I see the cans in the store.
@Leah, That is too funny. 🙂 Homemade made to look like the canned. Thanks for sharing that.
I’ve made cranberry sauce that way too and I was amazed at how easy it was and it is very delicious, although I have to confess I do prefer the canned variety. I’m a bit of a heathen when it comes to cranberry sauce! (And I do love the comment about putting the homemade sauce in a can to shape it!)
Thanks for sharing the recipe though as homemade is a lot better for you than canned, and it’s good for folks to know just how easy it is to make 🙂
We use cranberry sauce year round, especially on chicken sandwiches. I make my own, but your recipe is the first time I have heard of salt in it. Did you know that cranberry sauce is really easy to can? I pour the hot sauce into sterilized jars and process pints in a water bath canner about 10 minutes. Just like jam – which it pretty much is – but without the pectin which would make it too firm to be sauce. I like to stock up on the berries right after the holidays when they can usually be had at a good price, stash some in the freezer for baking, can sauce from the rest.
Here’s a better idea for Cranberry sauce:
1 12 oz bag cranberries
1 cup sugar or sweetener (I used Stevia)
1 tsp cinnamon
1/4 tsp nutmeg
juice of 1/2 lemon
1/4 cup water
1 tsp lemon zest
Place all in a saucepan and bring to a boil.
Stir until berries begin to pop, then lower heat
Continue at a simmer till most berries have popped
Turn off heat and place in a bowl and allow to cool to room temperature
Chill in fridge till ready to serve.