Don’t do canned cranberry sauce this year for Thanksgiving!
It is incredibly easy to make cranberry sauce. Please Please Please don’t buy canned cranberry sauce!
This sauce has made whole berry cranberry sauce haters, into lovers. It can be made in a pot or can be microwaved. I only make this sauce once a year for my family and friends. (Hence a big batch). Recommend making a day before (at least) as it tastes better after a day.
This recipe is for a single batch of cranberry sauce. (pictures are for my big batch of sauce)
1 1/2 cups of Fresh or Frozen cranberries, rinsed and stems removed
1 medium pear, peeled and chopped
1/2 cup of packed brown sugar
1/3 cup of raisins (Golden or Dark)
1/4 teaspoon of ground ginger
1/4 teaspoon of allspice
1/4 cup of water
1 tablespoon of apple cider vinegar
- Add all ingredients in a pot and cook on medium high heat and stir until all cranberries are popped. (The sauce actually settles a bit in the pot, as it cooks) *If microwaving, use a microwavable bowl, cover bowl with microwavable wax paper and microwave on high 5-8 minutes.
- Once all cranberries are popped, put in bowls or containers and allow to cool. The sauce will thicken as it cool
All ingredients are now in the pot!
If you want store-bought style cranberry sauce, just take the cranberries, add water, heat with a lot of sugar. Strain before you pour the sauce into containers. It’s really all there is.