Easy Cranberry Sauce Recipe

Posted by Hillary on November 11th, 2008 at 04:42pm

When you don’t have all day to slave away in the kitchen, but you want to put something nice on the table for the holiday, try this quick and delicious sauce.

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Ingredients

24 oz. fresh or frozen whole cranberries (washed and picked over)
2 C. sugar
2 C. water
2 whole cinnamon sticks

Directions

Mix sugar and water in a saucepan. Stir to dissolve sugar and add cinnamon sticks. Bring to boil, add cranberries, return to boil, reduce heat. Boil Gently stirring occasionally, for 10 minutes or until the berries begin to pop. Remove from heat. Cool completely at room temperature and refrigerate.

Yield: about 4 1/2 cups

Cranberry Tips:
* When washing, look for bright, plump cranberries and pick out any soft, crushed, or shriveled berries.
* Peak season is September through December.
* Fresh cranberries will keep in the refrigerator for 4-8 weeks.
* You can freeze fresh cranberries for longer storage.
* You can substitute frozen cranberries in most recipes calling for fresh.
* Do not wash cranberries until ready for use, as moisture will cause quicker spoilage.
* When the recipe says “cook until the cranberries pop”, don’t expect popcorn. This simply means the berry’s outer skin will expand until it bursts

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Tags: budget cooking recipes, cranberry sauce, Thanksgiving recipes

Under budget cooking+ holidays+ sauces Tags: budget cooking recipes, cranberry sauce, Thanksgiving recipes