Easy Whole Cranberry Sauce
Once you make it homemade you’ll never open a can again. Makes 2 ½ cups, enough for leftovers.
- 1 12 ounce bag whole cranberries
- 1 cup water
- 1 cup sugar
Directions:Bring all ingredients to a boil in a large saucepan. You’ll hear the cranberries “pop.” Boil for about 7 minutes over medium heat, then remove from heat. Let cool completely. Using a potato masher, lightly mash the cranberries (you won’t get them all). Put in a glass container, cover, and chill overnight. Serve at your Thanksgiving table!Note: Don’t make it too far in advance but it does keep for about a week.