Classic Cranberry Sauce
This classic cranberry sauce is made with just fresh cranberries, sugar, and water and takes about 20 minutes on the stovetop. The cranberries burst and cook down into a thick, tart, bright sauce that is a staple for Thanksgiving and Christmas dinners and is easy enough to make every year.
Ingredients
- 1 cup sugar
- ¾ cup water
- 12 oz cranberries fresh
Instructions
- Rinse cranberries and pick out any soft or damaged ones. Measure out sugar and water.
- Add sugar and water to a medium saucepan. Heat over medium-high, stirring, until sugar is fully dissolved.
- Add cranberries and bring to a boil.
- Reduce heat to simmer and cook for 12 to 15 minutes, stirring occasionally, until cranberries have burst and sauce has thickened.
- Transfer to a heat-safe serving dish. Allow to come to room temperature before serving, or cover and refrigerate. Sauce continues to thicken as it cools.
Notes
**Storage**
Store in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months — thaw overnight in the refrigerator. **Recipe Tips**
* Use fresh cranberries for best flavor and texture.
* Make at least a day ahead — flavor and texture improve overnight.
* Press through a fine mesh strainer for a smoother sauce.
* Recipe doubles easily and keeps well for a larger crowd.
Store in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months — thaw overnight in the refrigerator. **Recipe Tips**
* Use fresh cranberries for best flavor and texture.
* Make at least a day ahead — flavor and texture improve overnight.
* Press through a fine mesh strainer for a smoother sauce.
* Recipe doubles easily and keeps well for a larger crowd.
Nutrition
Calories: 116kcalCarbohydrates: 30gProtein: 0.2gFat: 0.1gSaturated Fat: 0.004gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 35mgFiber: 2gSugar: 27gVitamin A: 26IUVitamin C: 6mgCalcium: 4mgIron: 0.1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.