What’s Thanksgiving without cranberry sauce? If your only experience with cranberry sauce is opening up a tin can of gelatinous matter, you’re cheating yourself out of a real treat. The homemade version using whole cranberries is so easy to make and delicious to eat, you’ll never look at the canned stuff again. The best part is that cranberries are a true superfood, so you’re adding nutrition as well as flavor to your meals. Stock up when cranberries are in season (October to December) and freeze, and make it year-round.
Easy Homemade Whole Berry Cranberry Sauce
This recipe couldn’t be any easier—it calls for just 3 simple ingredients on the stovetop to create a delicious, antioxidant-rich side dish that even tin-can diehards will swoon over!
Makes 2 ½ cups, enough for leftovers.
1 12-ounce bag fresh or frozen whole cranberries
1 cup water
1 cup sugar
Bring all ingredients to a boil in a large saucepan. You’ll hear the cranberries “pop.” Boil for about 7 minutes over medium-low heat, then remove from heat. Let cool slightly.
Using a potato masher, lightly mash the cranberries (you won’t get them all), then let the sauce stand until it reaches room temperature. Store in a covered glass container, and chill overnight. Mixture will appear runny when it’s warm but will firm up as it cools. Use up within a week.
Other serving options: Great on turkey sandwiches, stirred into oatmeal or yogurt, topped in a baked brie appetizer, or warm it up and serve it for dessert atop vanilla ice cream!