Our Heritage KitchenAmerican
Cranberry Sauce Homemade
Brighten up your breakfast with this sweet-and-tart homemade cranberry sauce. Made with just three ingredients, it serves as the perfect fruity topping for waffles, French toast, and biscuits.
- Contributing family
- Sulkes
- Origin
- New England, United States
What does this recipe include?
Cranberry Sauce Homemade includes a shopping-list-ready ingredient list, step-by-step cooking method, cook time, serving guidance, utensils with alternatives when available, origin details, and photos that show what the recipe should look like.
Method
Rinse
Instructions
Rinse the cranberries in a colander and pick out any soft, badly bruised, or shriveled berries.
Combine
Instructions
Combine the sugar and cran-grape juice in a medium saucepan.
Dissolve
Instructions
Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves completely.
Add
Instructions
Add the cranberries to the boiling liquid and return the mixture to a rolling boil.
Simmer
Instructions
Reduce the heat to medium-low and simmer gently for 10 to 15 minutes. You will hear the cranberries begin to pop and burst.
Cool
Instructions
Remove the saucepan from the heat once most of the berries have burst. The sauce will look slightly loose, but it contains natural pectin and will thicken significantly as it cools.
Refrigerate
Instructions
Cool the sauce completely at room temperature, then transfer it to an airtight container and refrigerate until you are ready to serve.