Tuesday, November 15, 2011

Homemade Cranberry Sauce

In fall, during cranberry season, I try to make cranberry sauce as often as I can. It's beautiful and delicious—and it’s so good for you. Cranberries have more antioxidants than any other common fruit.

When I was little, it was always my job to make the cranberry sauce on Thanksgiving. I loved the way the cranberries popped as they boiled (it just seemed so festive and merry), and I loved to eat the sauce hot, as soon as it was done. Warm cranberry sauce is so comforting.

Here’s the recipe I've always used, ever since I was seven or eight. It’s right off the back of the Ocean Spray bag, and it’s so easy even a child-cook can’t mess it up.

Cranberry Sauce


1 cup water
1 cup sugar
12 oz fresh cranberries


Bring water and sugar to a boil, and stir until sugar dissolves. Add cranberries and boil gently for 10 minutes. The cranberries will pop as they cook. Serve warm!

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